This hearty dish brings deep, caramelized onion flavors paired with tender lentils and a velvety blend of mashed cauliflower and potatoes. Experience a comforting meal that stands among the Best Vegan Gluten Free Recipes and is a true Veggie Shepherds Pie Recipe, ideal for those seeking an Easy Vegan Gluten Free Dinner option.

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I’ve been experimenting with this Lentil & French Onion Shepherds Pie for a while now and it’s quickly become a go-to. Using 1 cup of green or brown lentils with 2 cups of vegetable broth really adds a hearty protein kick, while 4 large yellow onions, thinly sliced, caramelize perfectly with a bit of olive oil and garlic.

The minced garlic combined with tomato paste, dried thyme and rosemary provide a rich flavor base. I also love adding in the 1 small head of cauliflower cut into florets along with 3 large cubed potatoes, whipped together with unsweetened plant-based milk and vegan butter to make a light, fluffy topping.

Its a solid, nutritious option that fits well with popular vegan gluten free dinner ideas and is a prime example of an easy vegan main dish that feels like one of the best vegan fall recipes. Enjoy the balanced flavors and the extra nutrition in each bite.

Why I Like this Recipe

I like this recipe because to me it’s the perfect comfort food. The lentils and caramelized onions make the dish super flavorful and satisfying, and i really love how all those herbs come together to give it a warm, homey taste. I also dig how the mashed mix of cauliflower and potatoes turns out so creamy, even though it’s vegan. Lastly, it’s a pretty simple recipe to follow, so i can whip it up on those days when i need something hearty without spending too much time in the kitchen.

Ingredients

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Lentils provide protein, fiber and complex carbs to keep you full and satisfied.
Yellow onions add natural sweetness, rich flavor and are packed with antioxidants.
Garlic offers a punch of savory taste while giving immune support benefits.
Potatoes lend a smooth, comforting texture and hearty carbohydrates for energy.
Cauliflower brings a light crunch, extra fiber, and a subtle earthy flavor.
Olive oil contributes heart-healthy fats that tie all ingredients together.

Ingredient Quantities

1 cup green or brown lentils (uncooked, rinsed and drained)

2 cups vegetable broth

4 large yellow onions, thinly sliced

4 garlic cloves, minced

2 tbsp olive oil

1 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

1 small head cauliflower, cut into florets

3 large potatoes, peeled and cubed

1/4 cup unsweetened plant-based milk

2 tbsp vegan butter

How to Make this

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1. Preheat your oven to 400°F.

2. Heat the olive oil in a large pan over medium heat and add the thinly sliced onions. Cook ’em slowly until they turn a deep golden color, about 15 to 20 minutes.

3. Stir in the minced garlic and tomato paste and let everything cook for another minute.

4. Add the lentils, vegetable broth, thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and let it bubble away for about 25 minutes until the lentils get tender.

5. While the lentil mixture is simmering, chop up the cauliflower into florets and peel and cube the potatoes. Place them in a pot of salted water and boil until they are soft, roughly 15 minutes.

6. Drain the potatoes and cauliflower and then mash them using the plant-based milk and vegan butter. Season with a little extra salt and pepper to taste.

7. Spoon the lentil and caramelized onion filling into a baking dish, spreading it out evenly.

8. Top the filling with the mashed cauliflower and potatoes, using a spatula to smooth out the surface so it covers the lentils completely.

9. Pop the dish in the oven and bake for another 20 to 25 minutes until the mashed topping starts to get a lovely slight golden color.

10. Once done, take the dish out of the oven, let it cool for a few minutes, then serve warm and enjoy your hearty vegan comfort food!

Equipment Needed

1. Oven
2. A large pan
3. A pot for boiling the potatoes and cauliflower
4. A colander for draining
5. A baking dish
6. A spatula
7. A chef’s knife
8. A cutting board
9. A potato masher
10. Measuring cups and spoons

FAQ

Q: Can I swap the type of lentils?

A: Yup you can, but remember red lentils cook faster and might turn mushy so you might need to adjust the cooking time.

Q: Do I have to caramelize the onions?

A: Caramelizing really brings out the sweetness in the onions and adds lots of flavor so it’s highly recommended but you can cook them until they’re soft if you are in a rush.

Q: Is there a substitute for vegan butter?

A: Sure you can use any plant based spread or even a splash of olive oil when mashing the potatoes and cauliflower its up to you.

Q: How do I know when the lentil mixture is ready?

A: Once the lentils have absorbed most of the vegetable broth and become tender, and the tomato paste melding with the onions its a good sign its ready.

Q: Can leftovers be frozen?

A: Absolutely! Just let them cool and store in an airtight container in the freezer for up to 3 months then reheat in the oven.

Lentil & French Onion Shepherd’s Pie Recipe Substitutions and Variations

For the lentils, you can try using chickpeas or split peas if you’re interested in switching up the texture.
If you’re low on vegetable broth, you can dissolve a bouillon cube in water or mix in a bit of miso paste.
You might also substitute yellow onions with red ones or even shalots which gives a slightly sweeter taste.
If you dont have vegan butter on hand, a light coconut oil or extra olive oil works as a good alternative.
Lastly, any unsweetened nut milk or even soy milk can replace the plant-based milk.

Pro Tips

1. When you’re caramelizing the onions, take your time and keep the heat medium low. This might seem slow and boring, but trust me, it really brings out a sweet and deep flavor that makes the dish amazing.

2. While the lentils are simmering, keep an eye on the seasoning. Sometimes the broth isn’t salty enough and a little extra salt or pepper at the end can bring the whole dish together.

3. For the mashed cauliflower and potatoes, don’t overdo the mashing. Leaving a bit of texture in there can make the topping taste richer and more interesting.

4. If you’re finding the topping a bit thick, add a splash of plant-based milk gradually until you get the consistency you like. This helps the mash blend smoothly without turning into a gluey mess.