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.

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.

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.

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