Vegan Shepherd's Pie

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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.

Prep Time1 10

Cook Time45

Total Time1 55

Course: Main Course

Cuisine: British

Keyword: Jackfruit Ragu, Vegan Shepherd's Pie

Servings:

Calories: 269kcal

Author: Lucy Parissi | Supergolden Bakes

Ingredients

Jackfruit Ragu

2 tbsp olive oil or as needed
1 large yellow onion , finely diced
3 celery sticks , finely diced
3 carrots , finely diced
1 tsp salt
½ tsp ground black pepper
200 g (7oz) chestnut mushrooms sliced
2 tsp garlic paste or minced garlic cloves
3 x 400g (14oz) tins jackfruit young jackfruit in brine
½ tbsp brown sugar or Sukrin Gold sweetener
3 tbsp balsamic vinegar or Henderson's Relish
2 tbsp concentrated tomato paste
400 g (14oz) tin chopped tomatoes in juice crushed tomatoes
240 ml (1 cup) red wine , I used Artesano de Argento Malbec
480 ml (2 cups) vegetable stock , more as needed
2 bay leaves
1 cinnamon stick
Salt and pepper to season

Topping

6 large potatoes, peeled and cubed (Maris Piper, Yukon Gold or similar)
2 tsp vegetable bouillon powder
1 tsp salt
5 tbsp olive 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.

Nutrition