This Vegan Shepherds pie is a plant-based twist on the British Classic. A rich jackfruit ragu topped with mashed potatoes and baked until irresistibly golden.
3x 400g (14oz) tins jackfruityoung jackfruit in brine
½tbspbrown sugar or Sukrin Gold sweetener
3tbspbalsamic vinegaror Henderson's Relish
2tbspconcentrated tomato paste
400g(14oz) tin chopped tomatoes in juicecrushed tomatoes
240ml(1 cup) red wine, I used Artesano de Argento Malbec
480ml(2 cups) vegetable stock, more as needed
2bay leaves
1cinnamon stick
Salt and pepper to season
Topping
6large potatoes, peeled and cubed (Maris Piper, Yukon Gold or similar)
2tspvegetable bouillon powder
1tspsalt
5tbspolive oil
unsweetened hot Almond milk as needed
Salt, pepper and nutmeg to season
A little olive oil to drizzle
Instructions
Prepare the jackfruit
Rinse the jackfruit, drain and remove the woody core. Slice large pieces in half, removing or chopping up any large seeds before using.
Make The Filling
Sauté the onions, celery and carrots in olive oil over low heat, adding salt and pepper and stirring often, for 5-7 minutes until slightly softened.
Add the mushrooms and garlic paste and continue to cook for a few minutes.
Stir in the jackfruit, sugar or sweetener, tomato paste, chopped tomatoes, red wine and vegetable stock. Add the bay leaves and cinnamon stick and bring to a boil.
Reduce the heat, partially cover the pot and simmer gently for about 45 minutes or until the sauce is slightly reduced. Keep an eye on the pot, stirring occasionally and topping up with hot water if it is getting too dry.
Remove the bay leaves and cinnamon stick. Use two forks to shred the jackfruit, taste and adjust the seasoning.
Make the topping
Boil the potatoes in vegetable stock until fork tender. Drain and reserve the liquid.
Mash the potatoes with olive oil and almond milk until smooth, adding some of the cooking liquid if needed. Taste and season with salt, pepper and nutmeg.
ASSEMBLE THE SHEPHERD’S PIE
Preheat the oven to 200C (400F). Transfer the ragu to a rectangular casserole dish and spread evenly.
Pile the mashed potatoes on top of the filling and use a fork to spread out. Use the fork to add a bit of texture to the topping, to encourage the lovely crunchy bits when baked! Drizzle with a little olive oil.
Bake for 30-40 minutes or until the filling is bubbling and the topping is golden. Cool slightly before serving with a crunchy green salad or steamed vegetables.