Name: French Onion Shepherd's Pie
Prep time: 54 min
Cook time: 125 min
Total time: 180 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil (plus extra); 3 lb yellow onions (peeled and sliced into half moons); null null sea salt (to taste); null null ground black pepper (to taste); 1 tbsp thyme leaves (minced); 1 null bay leaf; 1 clove garlic (minced); 1 tbsp tomato paste; 1.5 cups french lentils (rinsed); 1.5 tbsp sherry vinegar; 1.5 tbsp gluten-free tamari soy sauce; 5 cups vegetable stock (plus extra); 2 cups water; 2 cloves garlic (peeled and smashed); 1.5 lb yukon gold potatoes (peeled and chopped); 4 cups cauliflower florets ((from approximately 0.5 a large head)); 4 tbsp vegan butter (at room temperature); 0.5 cup unsweetened non-dairy milk; 1 tbsp nutritional yeast; null null sea salt (to taste); null null ground black pepper (to taste)

Instructions

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1

Heat a large soup pot over medium heat. Pour in the olive oil (2 tbsp) and swirl. Add all of the yellow onions (3 lb) to the pot. Sauté, stirring often, until just starting to soften. Lower the heat slightly.
2

Continue cooking and stirring the [yellow onions] occasionally until light golden brown, jammy, and sweet. This takes 45-60 minutes. Add splashes of [water] if needed to prevent sticking.
3

Increase heat to medium. Add thyme leaves (1 tbsp), leaf (1 bay), and garlic (1 clove) and stir for 30 seconds until fragrant. Add tomato paste (1 tbsp) and stir for 1 minute. Add french lentils (1.5 cups) and stir. Then, add sherry vinegar (1.5 tbsp) and gluten free tamari (1.5 tbsp). Scrape any browned bits from the bottom. Season with [sea salt] and [ground black pepper]. Add vegetable stock (5 cups) and stir. Cover, bring to a boil, then reduce to a simmer and cook until lentils are tender, about 25-30 minutes. Add more [vegetable stock] if necessary, ensuring enough liquid surrounds the lentils and onions.
4

Remove the [bay leaf] and let the French onion base cool slightly before transferring to a 12-inch oven-safe skillet or baking dish. Set aside.
5

Make the creamy cauliflower potato mash. Pour water (2 cups) into a large soup pot and bring to a boil. Add the garlic (2 cloves), yukon gold potato (1.5 lb), and cauliflower florets (4 cups) directly into the pot or a steamer insert. Keep water at a strong simmer and cover. Steam until the [yukon gold potato] is fork-tender, about 20 minutes.
6

Drain the vegetables and return to the pot, discarding garlic if desired. Add vegan butter (4 tbsp), unsweetened non-dairy milk (0.5 cup), nutritional yeast (1 tbsp), and generous amounts of [sea salt] and [ground black pepper]. Mash until smooth and creamy. Adjust seasoning and set aside.
7

Preheat the oven to 375°F.
8

Smooth the French onion and lentil base in the baking dish. Dollop and carefully spread the creamy cauliflower and potato mash on top. Drizzle with extra [olive oil] and sprinkle with additional [sea salt] and [ground black pepper].
9

Bake for 25 minutes, or until bubbly and heated through. Broil for extra browning if desired. Remove from oven and let sit for 5 minutes before serving in shallow bowls.