Sheppard’s Pie

Vegan Sheppard’s Pie

A vegan main course for non-vegans can be tricky. But 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 Sheppard’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 extra savory experience and salad crunch.

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, 1 tbs salt, and 1 tbs 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:

15 Ingredients
Servings: 8
Prep: 40
Minutes Cook: 60
Minutes Total: 1 hour 40 minutes


8-10 medium White Potatoes cubed

2 packages of Yves Original Veggie 

Ground Rounds

1 medium Eggplant

12-14 Cherry Tomatoes sliced in halves

1 large diced Onion

1 stick of Earth Balance Vegan Butter

1 bag of Frozen Peas 16oz

½ cup The OG TM Vinaigrette Dressing & Marinade

¼ cup Almond Milk

½ cup of Follow Your Heart Vegenaise

2 tbs of Olive Oil

1 tbs of minced Garlic

1 tbs of lemon juice

2 tbs of Salt

2 tbs of Pepper






Preheat the oven to 400 degrees.


In a deep clear glass 9×13 casserole dish pour in layer 4 (vegan meat) and flatten so it’s 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 generous 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!