Vegan French Onion Shepherds (Printer-friendly)
Plant-based comfort with caramelized onions, hearty lentils, and creamy mashed potato topping.
# What you'll need:
→ Caramelized Onions
01 - 2 tablespoons olive oil
02 - 4 large yellow onions, thinly sliced
03 - 1 teaspoon sugar
04 - 1 tablespoon balsamic vinegar
05 - 1/2 teaspoon salt
→ Lentil Filling
06 - 2 tablespoons olive oil
07 - 2 carrots, diced
08 - 2 celery stalks, diced
09 - 3 cloves garlic, minced
10 - 1 1/2 cups cooked green lentils (or 1 can, drained and rinsed)
11 - 1 tablespoon tomato paste
12 - 1 cup vegetable broth
13 - 1 tablespoon soy sauce
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried rosemary
16 - Salt and pepper, to taste
→ Mashed Potato Topping
17 - 2 1/2 pounds potatoes, peeled and cubed
18 - 3 tablespoons vegan butter
19 - 1/2 cup unsweetened plant-based milk
20 - Salt and pepper, to taste
# Method:
01 - Place the peeled, cubed potatoes in a large pot of salted water. Bring to a boil and cook until very tender, about 18-20 minutes. Drain, then mash with vegan butter and plant-based milk. Season with salt and pepper. Set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced onions and sprinkle with sugar and salt. Cook, stirring frequently, until deep golden brown, about 25-30 minutes. Splash in balsamic vinegar and cook 2 more minutes. Set aside.
03 - Meanwhile, heat olive oil in another large skillet over medium heat. Sauté carrots and celery for 5-6 minutes until softened. Add garlic and cook 1 minute more. Stir in cooked lentils, tomato paste, vegetable broth, soy sauce, thyme, and rosemary. Simmer 10 minutes, until slightly thickened. Season with salt and pepper.
04 - Preheat oven to 400°F. Spoon the lentil mixture into the bottom of a baking dish. Layer caramelized onions over the top. Spread mashed potatoes evenly over everything and use a fork to create ridges.
05 - Bake for 25-30 minutes, until the top is lightly golden. Let cool slightly before serving.
# Expert Tips:
01 -
- The caramelized onions create this incredible depth that usually takes hours in traditional French cooking
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Dont rush the onions, they need that full 25-30 minutes to develop that deep, jammy consistency
- The potato topping works best if the potatoes are completely cooled before spreading, or they can mix with the filling
03 -
- Use a wide skillet for caramelizing onions so they brown rather than steam
- Warming the plant-based milk before adding to potatoes prevents them from becoming gluey