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.
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!
Tried this recipe?Let us know how it was!