Shepherd’s pie is the ultimate comfort food, and this vegan version with a French onion twist takes it to the next level. Combining the rich, savory flavors of caramelized onions with the hearty goodness of lentils, this plant-based shepherd’s pie is satisfying, healthy, and completely dairy-free. The mashed potato topping provides a creamy, buttery contrast to the flavorful filling, making it a cozy meal perfect for family dinners or cold nights. This dish is not only comforting but packed with nourishing ingredients, leaving you full and satisfied.

What You’ll Need

Onions – Onions are the star of this dish, providing deep, caramelized flavors that mimic the richness of French onion soup. Choose yellow onions for their sweet yet savory profile.
Lentils – Lentils offer a plant-based protein punch and serve as the “meat” of this shepherd’s pie. They absorb the French onion flavors beautifully, making the dish hearty and nutritious.
Potatoes – Yukon Gold potatoes are ideal for the mashed potato topping because of their creamy texture. When whipped with plant-based milk and a little vegan butter, they form a smooth, rich layer that seals in the savory filling below.
Herbs – Fresh thyme and rosemary add earthy, aromatic notes that enhance the depth of the onions and lentils. These herbs tie everything together for a well-rounded flavor profile.
Vegetable Broth and Tamari – These provide a rich base for the French onion mixture, adding umami and depth to the dish without the need for animal products.

How to Make It

Caramelize the Onions: Start by heating olive oil (or vegan butter) in a large skillet over medium heat. Add sliced onions and sauté them slowly until they turn golden brown and caramelized.

Build the Filling: Once the onions are caramelized, add the minced garlic, balsamic vinegar, tamari, and fresh herbs along with the vegetable broth. Add the cooked lentils and let simmer until everything is well combined.

Make the Mashed Potatoes: While the onion mixture is cooking, boil peeled and quartered Yukon Gold potatoes until soft. Drain and mash them with plant-based milk, olive oil, and seasoning until smooth and creamy.

Assemble and Bake: Spread the French onion lentil mixture into a baking dish, then layer the mashed potatoes evenly on top. Bake the shepherd’s pie in the oven until golden and bubbly.

FAQs

Q: Can I use other legumes instead of lentils?

A: Yes! You can substitute chickpeas or even black beans if you prefer, but lentils work best for a meaty texture and flavor.

Q: What can I use instead of Yukon Gold potatoes?

A: If you want to switch it up, sweet potatoes or even cauliflower mash would be delicious alternatives, adding a different twist to the topping.

Q: Can I prepare this ahead of time?

A: Absolutely! You can make the filling and mashed potatoes ahead of time, assemble the pie, and refrigerate it until you’re ready to bake. Just add a few extra minutes to the bake time if it’s coming from the fridge.

Print Recipe

French Onion Shepherd’s Pie

Shepherd’s pie is the ultimate comfort food, and this vegan version with a French onion twist takes it to the next level.

Prep Time30

Cook Time25

Servings: servings

Calories: 392kcal

Ingredients

For the French Onion Filling:

3 large yellow onions (thinly sliced)
3 cloves garlic (minced)
2 tablespoon olive oil or vegan butter
1 tablespoon balsamic vinegar
1 cup vegetable broth
1 tablespoon tamari or soy sauce
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
1 ½ cups cooked lentils
Salt and pepper to taste

For the Mashed Potatoes:

4 medium Yukon Gold potatoes (peeled and quartered)
¼ cup unsweetened plant-based milk (such as almond or oat)
2 tablespoon olive oil or vegan butter
Salt and pepper to taste
1 teaspoon garlic powder (optional)

Instructions

Prepare the French Onion Filling:

Heat olive oil or vegan butter in a large pan over medium heat. Add sliced onions and cook for 10-15 minutes, stirring occasionally, until caramelized and golden brown. If they begin to stick, add a splash of vegetable broth.
Add minced garlic and cook for another 2 minutes.
Stir in balsamic vinegar, tamari (or soy sauce), and herbs (thyme and rosemary). Pour in the vegetable broth and bring to a simmer.
Add the cooked lentils and season with salt and pepper. Let the mixture simmer on low for about 5 minutes, allowing the flavors to meld together. Remove from heat.

Make the Mashed Potatoes:

While the onions are cooking, bring a large pot of salted water to a boil. Add the peeled and quartered potatoes, and cook for 15-20 minutes until tender.
Drain the potatoes and return them to the pot. Add plant-based milk, olive oil (or vegan butter), garlic powder (optional), salt, and pepper. Mash until smooth and creamy.

Assemble the Shepherd’s Pie:

Preheat your oven to 375°F (190°C).
Spread the French onion lentil mixture evenly into the bottom of a baking dish.
Spoon the mashed potatoes on top, spreading them out in an even layer over the lentil filling.
Use a fork to create ridges on the surface of the mashed potatoes for a crispy top (optional).
Bake for 20-25 minutes, or until the potatoes are golden and the filling is bubbling.

Serve:

Let the shepherd’s pie cool for a few minutes before serving. Enjoy this hearty, comforting dish that’s perfect for a cozy meal!

Nutrition

Top Tips

You can substitute sweet potatoes for a different twist on the mashed potato topping.

To make this dish oil-free, sauté the onions in vegetable broth instead of oil.