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French Onion Shepherd’s Pie with Lentils & Creamy Cauliflower Potato Mash
Recipe:
Ingredients FRENCH ONION & LENTIL FILLING: 2 tablespoons olive oil, plus extra 3 lbs yellow onions, peeled and sliced into half moons sea salt and ground black pepper, to taste 1 tablespoon thyme leaves, minced 1 bay leaf 1 clove of garlic, minced 1 tablespoon tomato paste 1 ½ cups French lentils, rinsed 1 ½ tablespoons sherry/balsamic vinegar 1 ½ tablespoons gluten-free tamari soy sauce 5 cups vegetable stock, plus extra CAULIFLOWER POTATO MASH: 2 cups water 2 cloves of garlic, peeled and smashed 1 ½ lbs Yukon gold potatoes, peeled and chopped 4 cups cauliflower florets (from approximately ½ a large head) 4 tablespoons vegan butter, at room temperature ½ cup unsweetened non-dairy milk 1 tablespoon nutritional yeast sea salt and ground black pepper, to taste Instructions Heat a large soup pot over medium heat. Pour in the olive oil and swirl it around. Add all of the sliced onions to the pot. You should hear a moderate sizzle. Sauté the onions, stirring often, until they are just starting to soften on the edges. Then, lower the heat slightly. Keep cooking and stirring the onions occasionally until they are light golden brown, jammy, and super sweet. Not quite in the caramelized state, but getting there. This process will take anywhere from 45 minutes to an hour. Add splashes of water if the onions start to dry up/stick. Increase the heat back to medium. Add the thyme, bay leaf, and garlic to the pot and stir until fragrant, about 30 seconds. Add the tomato paste and stir. Cook for about one minute. Add the lentils to the pot and stir. Then, add the sherry vinegar and tamari to the pot. Scrape up any browned bits on the bottom of the pot. Season everything with salt and pepper. Add the vegetable stock to the pot and stir once more. Cover the pot and bring it to a boil. Lower the heat to a simmer and then cook until lentils are tender, about 25-30 minutes.
