French Onion & Mushroom Cottage Pie

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.