French Onion & Mushroom Cottage Pie

French Onion & Mushroom Cottage Pie

This French Onion & Mushroom Cottage Pie is a delicious main dish that’s special enough to serve to guests when entertaining. This is a great vegetarian main for the holidays, too!

5 from 2 votes
French Onion & Mushroom Cottage Pie
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French Onion & Mushroom Cottage Pie

Prep Time30 mins
Cook Time2 hrs 30 mins
Course: Main Course
Servings: 6 servings
Calories: 560kcal

Ingredients

For the French Onion & Mushroom Filling:

  • 7 tablespoons extra-virgin olive oil, divided
  • 3-4 large yellow onions , peeled and thinly sliced root to tip
  • 1 cup dry cider
  • pounds cremini mushrooms, sliced
  • 8 ounces gluten-free tempeh, crumbled
  • 3 cloves garlic , minced
  • 1 teaspoon kosher or fine sea salt
  • 1 teaspoon dried thyme
  • 3 cups vegan beef-style broth (or 3 cups water + 1 vegan beef-style bouillon cube), divided*
  • ½ cup raw cashews, soaked 4 hours or overnight**
  • 1 tablespoon gluten-free miso paste
  • 1 teaspoon gluten-free vegan Worcestershire sauce (I used The Wizard’s brand)
  • ½ cup sweet corn
  • 1 cup sweet green peas
  • 2 medium carrots , peeled and diced small (pea sized)

For the Potato Topping:

  • pounds baby potatoes, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher or fine sea salt

Instructions

  • In a wide, heavy bottomed pot or 12-inch cast iron skillet or Dutch oven, heat 5 tablespoons olive oil over medium-high heat. When the oil is shimmering, add the onions.
  • Reduce the heat to medium or medium-low. Stir the onions and scrape the bottom of the pot every few minutes to prevent sticking, but not so often that they don’t get a chance to brown. If the onions are browning quickly on the edges or are sticking a lot, try turning the heat down a bit. This is a slow process which will take 40-60 minutes. Towards the end of cooking, there will be some sticking, as the onions have lost their moisture. A splash of water will help deglaze those spots. Once the onions are caramelized and a rich golden brown, deglaze the pot with the cider. Simmer for a minute, then place the onions in a bowl.
  • Preheat the oven to 400°F. In a medium bowl, gently toss the potato slices with olive oil and salt. Set aside.
  • Using the same pot as you cooked the onions in, add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the mushrooms and cook for 5-8 minutes, stirring often. Reduce the heat, add the crumbled tempeh, garlic, salt, and thyme. Cook for another 5 minutes or until the mushrooms are cooked and the tempeh has browned in some spots, stirring frequently. Deglaze with 1 cup broth, scraping the bottom of the pot to lift any browning. Add the caramelized onions back in.
  • While the mushrooms are cooking, blend 2 cups broth with the cashews, miso, and Worcestershire sauce until smooth, scraping down the sides as needed.
  • Pour the cashew gravy into the pot with the mushroom onion mixture. It will be thin, but it thickens as it bakes. Stir in the vegetables, bring to a simmer, and then pour into the prepared baking dish (or leave in the pan if using cast iron or a Dutch oven).
  • Place the potatoes on top of the stew, allowing them to overlap, making a pattern if you’d like. Bake for 45-60 minutes or until the potatoes are cooked and golden.
  • Note: This dish may be prepared ahead, covered, and refrigerated until ready to bake. Brush the potatoes with extra oil to prevent browning.

Notes

* McCormick Gourmet makes a gluten-free, all-vegetable beef style bouillon cube. If you can’t find a vegetarian beef-style broth or bouillon, any vegan broth or bouillon will work.
**If you have a high-powered blender, you may skip soaking the cashews. If short on time and you don’t have a high-powered blender, you may quick-soak the cashews by covering them with water in a small pot and simmer them for about 15 minutes.

Nutrition

Nutrition Facts
French Onion & Mushroom Cottage Pie
Amount Per Serving
Calories 560 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 5g25%
Sodium 736mg31%
Potassium 1544mg44%
Carbohydrates 52g17%
Fiber 8g32%
Sugar 11g12%
Protein 18g36%
Vitamin A 3616IU72%
Vitamin C 42mg51%
Calcium 113mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bronwyn Fraser Mushrooms Onions Shepherd's Pie
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