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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 Dinner, Lunch, Main Courses
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
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