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!
French Onion & Mushroom Cottage Pie
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
- 1½ 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:
- 1¾ pounds baby potatoes, thinly sliced
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher or fine sea salt
- 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.
**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.
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