Gluten-Free, Vegan, Serves 6

Filling:

• 1 Tbsp thyme Minced
• 3 pounds White Onions sliced and Halved
• 1 Tbsp Tomato Paste
• 2 Tbsp Olive Oil
• 1 ½  Coconut Aminos
• 3 Cloves Garlic Minced
• 1 ½  cup Lentils rinsed
• 2 Bay leaves
• 1 ½  Tbsp Balsamic Vinegar
• 5 cups Vegetable Stock

Topping:

• 2 cups Water
• 1 ½  pounds Potatoes peeled and cubed
• 4 cups Cauliflower chopped
• 3 garlic cloves minced
• 4 Tbsp Vegan butter
• ½  cup Coconut milk
• 1 Tbsp Nutritional Yeast
• Salt and Pepper to taste

Directions:

In a large soup pot, heat oil and saute onions until softened. Add a splash of water if onions start to dry out. You want them to begin to caramelize. Next, add bay leaves, thyme, and garlic, stirring often—Cook for about 30 seconds or until fragrant. Stir in tomato paste and cook another minute. Add lentils, vinegar, and coconut aminos, often stirring—season with salt and pepper to taste and add the stock. Bring to a boil, cover, and cook for 25-30 minutes or until tender lentils. Remove bay leaves and allow filling to cool for 5 minutes before transferring to an oven-safe dish.

To prepare the topping, boil the cauliflower and potatoes until fork tender: drain water, mash cauliflower, and potatoes. Then, using a mixer, add the remaining ingredients into the potatoes mixing well to incorporate—season to taste. 

Preheat the oven to 375 degrees F. Smooth out the onion filling in your oven-safe dish and top with mashed potatoes making sure to spread out evenly on top. Top with olive oil and add salt and pepper—Bake for 25 minutes or until golden brown on top. Remove from heat and allow to cool for 5 minutes before serving.