Go Back
Pulled Jackfruit Shepherd's Pie
Print

Pulled Jackfruit Vegan Shepherd's Pie

This Vegan Shepherd's Pie with Pulled Jackfruit is a delicious twist on the traditional classic. It's juicy, filling, healthy and so tasty.
Course dinner, Lunch, Main Course
Cuisine American, english
Keyword easter, Gluten-Free, potatoes, Pulled jackfruit, shepherd's pie, Vegan, vegan shepherd's pie
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8
Author Happy as a Yam Recipes

Equipment

  • 9x13 inch baking dish

Ingredients

Potato purée

  • 2.5 lbs Yukon Gold potatoes about 5 or 6
  • 3-4 tbsp vegan butter
  • ½ cup unsweetened vegan milk of choice

Vegetable Filling

  • 1 tbsp Olive oil
  • 2 14 oz (400ml) Cans of Jackfruit prepped (see link in notes for video on how to prep)
  • 1 cup Medium onion diced
  • 4 Cloves Garlic pressed
  • 1 cup Carrots chopped
  • 2 cups Cremini or button mushrooms sliced
  • 1 tbsp Tomato paste
  • 2 tbsp Corn starch
  • 2½ Cups Vegetable broth
  • 1 teaspoon Gluten-free soy sauce
  • 1 tbsp Fresh thyme
  • 1 tbsp Fresh rosemary chopped
  • 1 Cup Corn canned or frozen
  • 1 cup Vegan cheese
  • Salt and Pepper to taste

Instructions

Puree Instructions

  • Bring a large pot of water to a boil, then add potatoes to the water. Boil for 10-12 minutes, or until potatoes are fork tender.
  • Drain the water and run under cold water for a minute. Once the potatoes are cool to the touch, you should be able to easily remove the skin with your finger and remove any remaining pieces with a paring knife. Add the non-dairy milk, vegan butter and a few pinches of salt and pepper and mash with a potato masher or fork.

Filling Instructions

  • To prep your jackfruit, see video link in notes.
  • Preheat oven to 350F. In large skillet or pot, add olive oil on medium-high heat. Add the garlic & onion. Stir fry till onions are translucent.
  • Then add the carrots and prepped jackfruit. Sauté for about 5 minutes to soften. Then add the mushrooms and corn. Sauté for another 10 minutes or until the mushrooms are brown and juicy.
  • Now, add the tomato paste, vegetable broth, corn starch, and soy sauce, thyme, rosemary, and stir till it is well incorporated. Simmer till sauce thickens.
  • Add the filling into a 9x13 inch baking dish. Smooth it out. Then put the mashed potato on top. Smooth out then create texture with a fork so that the top browns nicely. Spinkle on vegan cheese.
  • Bake for 25 minutes or until the cheese has melted. Add chopped parsley and serve.

Notes

Link to video for prepping jackfruit:
https://www.youtube.com/watch?v=JG38hjUkiuc&t=287s