Happy Pie Day 🥧
This week, I have a special recipe for Pie Day that you can use with this week’s limited-quantity items—both Gorgonzola Sauce and the Flank Steak! So bookmark this page for when your HB order arrives, and you can make this tasty dish at home.
If you have a copy of our cookbook, this recipe is similar to the Hobbits of the Shire Shepherd’s Pie but with a twist.
Hope you enjoy this elevated version of my Hobbit-worthy shepherd’s pie!
xo, Aubry
Gorgonzola & Flank Steak Shepherd's Pie
For the mashed potatoes:
3 russet potatoes, peeled and cubed
4 tbsp vegan butter
1/3 cup HB Gorgonzola sauce
1/4 tsp garlic powder
Salt and pepper to taste
For the filling:
14 oz HB flank steak, cubed into bite-size pieces
2 tbsp olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
3 tsp dried parsley
1 1/2 tsp dried thyme
1 tsp dried rosemary
1 1/2 tbsp tomato paste
2 tbsp vegan Worcestershire sauce
1 tsp paprika
2 tbsp all-purpose flour
1 1/2 cups frozen peas and carrots
1/2 cup frozen corn
1 cup vegan beef broth or vegetable broth
1/2 cup lager beer
Salt and pepper to taste
Directions
1. Preheat the oven to 350°F.
2. Pan-fry the vegan flank steak and set aside.
To make the mashed potato topping:
3. Place the potatoes in a medium saucepan and add cold water to cover by at least 1 in. Add ½ tsp of salt to the water. Turn up the heat to high and bring the water to a boil. Turn down the heat to low to maintain a simmer and cover. Cook for 15 to 20 minutes or until you can easily poke through the potatoes with a fork.
4. When the potatoes are done, drain the water and place the steaming-hot potatoes in a large bowl. Add the vegan butter and garlic powder in with the potatoes and using a potato masher or a fork, mash the potatoes until there are no lumps. Stir in the vegan gorgonzola cheese sauce and salt and pepper to taste, combine well. Set aside.
To make the filling (which comes together quickly):
5. Add olive oil to a large sauté pan or skillet over low to medium heat. Once heated, add the onion, garlic, parsley, thyme, and rosemary. Cook for 3 minutes or until fragrant.
6. Add the cooked vegan flank steak, tomato paste, Worcestershire, and paprika. Combine well and cook for 3 to 5 minutes.
7. Sprinkle the flour over the meat mixture and stir until combined. Stir in the frozen veggies, then pour in the broth and beer; stir to combine and bring to a simmer. Cover and turn down the heat to low; cook for 5 minutes. The mixture should thicken a bit. Season with black pepper to taste.
8. Spoon the mixture into a pie dish or any 8x8 baking dish, leaving space on top for the mashed potatoes. Spoon the mashed potatoes on top, smoothing with the back of the spoon.
9. Bake at 350 degrees for 30 minutes. The pie will be PIPING HOT, so let it cool for a few minutes before serving. Enjoy!
Store leftovers in an airtight container in the refrigerator and enjoy within 5 days.
