Vegan French Onion Shepherds (Printable)

Caramelized onions and lentils under creamy mashed potato topping

# What You Need:

→ For the 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

→ For the 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

→ For the 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

# Steps:

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 thoroughly, then mash with vegan butter and plant-based milk until smooth and creamy. Season generously with salt and pepper. Set aside covered to keep warm.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced onions and sprinkle evenly with sugar and salt. Cook, stirring frequently to prevent burning, until deep golden brown and caramelized, about 25-30 minutes. The onions should reduce significantly and develop a rich, sweet flavor. Splash in balsamic vinegar and cook 2 more minutes to deglaze the pan. Remove from heat and set aside.
03 - Meanwhile, heat olive oil in another large skillet over medium heat. Sauté carrots and celery for 5-6 minutes until softened and fragrant. Add garlic and cook 1 minute more until aromatic. Stir in cooked lentils, tomato paste, vegetable broth, soy sauce, thyme, and rosemary. Simmer for 10 minutes, stirring occasionally, until slightly thickened and well combined. Season with salt and pepper to taste.
04 - Preheat oven to 400°F. Spoon the lentil mixture into the bottom of a 9-inch square baking dish or similar, spreading evenly. Layer the caramelized onions over the lentil filling in an even layer. Spread the mashed potatoes evenly over the top, using a spatula to create a smooth surface. Use a fork to create decorative ridges in the potatoes, which will become crispy when baked.
05 - Bake for 25-30 minutes until the top is lightly golden and the edges are bubbling. Remove from oven and let cool for 10-15 minutes before serving to allow the layers to set.

# Expert Advice:

01 -
  • The caramelized onions create a depth of flavor that makes you forget theres no meat involved
  • It freezes beautifully so you can assemble a second one for next week
  • The crispy ridged potato topping against the velvety filling is pure comfort
02 -
  • The onions must be truly deep brown not just golden or youll miss the entire French onion flavor
  • Letting the finished dish rest for ten minutes is the difference between a neat slice and a messy scoop
  • The potato topping shrinks slightly as it bakes so pile it on higher than you think you should
03 -
  • Use the largest pan you have for the onions so they brown instead of steam
  • Skip the lid when simmering lentils or the filling will never thicken properly

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