Time For Some Vegan Shepherd’s Pie On #LunchBreakLIVE

Want some tasty OG Vegan Shepherd’s Pie with a side salad topped with crispy Shiitake Mushroom Chips?  Yeah, me too!   Chef Abigail Steinberg, founder of Pine + Gillmore and OG products, cookbook author and content creator shares with us her incredible Shepherd’s Pie recipe.  Let’s see how it’s done…

 

Tasty OG Sheppard's Pie for Two with a side salad topped with crispy Shiitake Mushroom Chips with Vegan Chef Abigail Steinberg, founder of Pine + Gillmore and OG products, cookbook author and content creator on #LunchBreakLIVE!

Tasty OG Sheppard's Pie for Two with a side salad topped with crispy Shiitake Mushroom Chips with #vegan Chef Abigail Steinberg, founder of Pine + Gillmore and OG products, cookbook author and content creator on #LunchBreakLIVE #today on #JaneUnChainedNews. Featuring the delicious Gardein products, Earth Balance #plantbased butter, eggplant and OG dressing, let’s watch Abigail create this savory favorite. #veganfood #plantbasedfood #saladdressingPaige Parsons Roache hosts.

Posted by Jane Unchained News on Monday, March 22, 2021

 

Abigail Steinberg, Passionate Chef, and More!

Abigail Steinberg is a sales executive, senior manager, consultant in the natural food industry, and co-founder of Pine & Gilmore Gourmet Vegan Foods. Steinberg was instrumental in launching Zevia, a zero-calorie stevia-sweetened soda, scaling it up for venture capital sales and successful acquisition. Steinberg held senior executive-level positions at Nutranext, Clorox (At Clorox Abigail was awarded “Hunter of The Year 2018 for top sales and territory growth). Steinberg left Clorox to join the Brandable Team in 2019 where she helped scale up VeggieCraft Farms Cauliflower Pasta for acquisition to Litehouse in September 2020.

Abigail is the author of Recipe for Success: An Insider’s Guide to Bringing Your Natural Food to Market, a natural foods bestseller and published by HarperCollins in November 2015. As a guide for natural food entrepreneurs, the book reveals common and costly mistakes in startup businesses. Currently, the book is available in ten countries and distributed by top retailers like Amazon, Barnes & Noble, and Target!

In November 2020 Pine & Gilmore Gourmet Vegan Foods launched The OG on Amazon. Now, our secret ten-year recipe is finally available for everyone.

 

ABIGAIL STEINBERG

ABIGAIL STEINBERG

 

Take A Dive Into Some Vegan Shepherd’s Pie

The OG Shepherd’s Pie is a perfect dinner for two. It can also be a great solo meal with leftovers that last perfectly for days. The pie is so savory and robust that non-vegans can’t believe it’s not meat. The eggplant is so soft with the OG it becomes like butter!

Vegan Shepherd’s Pie is best served with a side green salad topped with The OG TM vinaigrette dressing. The excess dressing seeps into the pie for an extra savory experience and salad crunch.

Shiitake mushrooms are known to boost the immune system. Benefits can include lower cholesterol, the ability to fight prostate cancer, and can display anti-aging qualities in the human body.  The savory chips Abigail made add crunch to the side salad.  So much yum!

 

vegan Shepherd's Pie Ingredients

The ingredients for the vegan Shepherd’s Pie.

 

Finished vegan Shepherd's Pie

The finished vegan Shepherd’s Pie.

 

Shitake Mushroom Crisps

The Shitake Mushroom Crisps.

 

Finished vegan Shepherd's Pie

The OG Vegan Shepherd's Pie

The OG Shepherd's Pie is a perfect dinner for two. It can also be a great solo meal with leftovers that last perfectly for days. Our pie is so savory and robust that non-vegans can’t believe it’s not meat. The eggplant is so soft with the OG it becomes like butter! Vegan Shepherd's pie is best served with a side green salad topped with The OG TM vinaigrette dressing. The excess dressing seeps into the pie for an extra savory experience and salad crunch.  
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course Main Courses, Lunch, Dinner
Cuisine English
Servings 8 servings

Ingredients
  

  • 2-3 medium White Potatoes cubed
  • ½ frozen Gardien ultimate beefless gounds
  • 1 small Eggplant
  • 7-8 Cherry Tomatoes sliced in halves
  • 1/4 Onion
  • 2 tbs of Earth Balance Vegan Butter
  • 1/4 bag of Frozen Peas 16oz or ½ can of peas
  • ½ cup The OG TM Vinaigrette Dressing & Marinade
  • ¼ cup Almond Milk
  • ¼ cup of Follow Your Heart Vegenaise
  • 1 tbs of lemon juice
  • 1 tsp of Salt
  • 1 tsp of Pepper

Instructions
 

  • Mashed Potatoes Layer 1 (Top):
  • Pressure cooker: place diced potatoes, dash of salt, and enough water to cover the potatoes. Set pressure cooker to Manual 3 minutes.
  • When finished turn off the pressure cooker and quick release the steam.
  • Drain potatoes and return it to the pressure cooker and add the vegan butter, salt, and pepper. With a hand blender mixer add Vegenaise and almond milk and mix until smooth and creamy.
  • Set aside for assembly.
  • Eggplant Layer 2
  • Cut eggplant ¼ inch thick slices.
  • In a large bowl soak the eggplant in water, ½ tbs salt, lemon juice. Soak for about 30 minutes. Drain water and add The OG. Mix and let eggplant soak for a few minutes until it sucks up all the marinade.
  • Set burner to medium-high and in a frying pan heat 1 tbs of olive oil. Lightly fry eggplant slices each side about 1 minute each side for a light brown sear.
  • Set aside on a plate for assembly.
  • Peas Layer 3
  • Stovetop: In a medium pot bring water and boil. Add frozen peas and cook for about 8-10 minutes and drain. We boil frozen peas to get out the excess water.
  • Set aside on a plate for assembly.
  • Filling Layer 4 Vegan Meat filling (Bottom):
  • Stovetop: Set burner to medium-high. In a large pot heat up 1 tbs of olive oil for approximately 10 seconds. Add garlic, onions, ½ tbs salt, ½ tbs pepper, and stir in the cherry tomatoes for approximately 3-5 minutes. Reduce to low heat temperature and stir in the 2 Yves Ground Rounds. Let it sit covered for approximately 10-15 minutes.
  • Set aside on a plate for assembly.
  • Assemble we count the layers backwards 4-3-2-1:
  • Preheat the oven to 400 degrees.
  • In an individual round baking dish pack in vegan beef so it’s flattened and packed tight. Next is layer 3 (Peas) and lay it down flat and tight. Layer 3 (eggplant) one tight layer of eggplant. Layer 1 (mashed potatoes) lay in a generously thick layer just above the top of the dish. It will curl over and get crispy just like a pie.
  • Cook for about one hour or until the top is crispy. Cool for at least an hour to solidify the layers but it could take 2 hours. It’s exceptional if you cook it the night before dinner!
Keyword vegan
Tried this recipe?Let us know how it was!

 

Shitake Mushroom Crisps

The OG TM Shiitake Mushroom Chips

Shiitake mushrooms are known to boost the immune system. Benefits can include lower cholesterol, ability to fight prostate cancer, and can display anti-aging qualities in the human body. For a delicious and crunchy snack, add The OG TM and Shiitake mushrooms to create an alternative and healthy snack. These savory chips add crunch to your salad, sandwich, or anything that needs that final touch.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dishes

Ingredients
  

  • 2 cups Shiitake Mushrooms
  • ¼ cup The OG TM
  • Dash of Salt
  • Dash of Pepper

Instructions
 

  • Pour mushrooms into a large mixing bowl and toss it with The OG TM, salt, and pepper until fully coated with the marinade.
  • Directions for Air Fryer:
  • Pour mushrooms into the Air Fryer. Set the timer to 20 minutes. After approximately 15 minutes give it a good stir. The mushrooms will be browned but still soft. They taste delicious but for a great crisp let it cook for another 15-20 minutes until desired crispiness.
  • Directions for the oven:
  • Preheat oven at 400 degrees.
  • Place mushrooms on a baking sheet. Line baking sheet with parchment paper for easy to clean and non-stick.
  • Bake for approximately 15 minutes and then give mushrooms a little stir. Put it back in for another 15-20 minutes until desired crispiness.
Keyword vegan
Tried this recipe?Let us know how it was!

 

What A Lunch Experience!

This was an excellent episode of #LunchBreakLIVE.  You simply can’t go wrong with a vegan Shepherd’s Pie…am I right?  And it’s really quite simple to make, so go ahead and give it a try.  If you want to check out some other easy vegan recipes be sure to jump on over to the #LunchBreakLIVE page where we have a ton to choose from.  Until next time…keep cookin’!