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Vegan Shepherd's Pie with Jackfruit and Root Vegetables

Description

A hearty and comforting vegan twist on the classic shepherd's pie, featuring a rich jackfruit and root vegetable filling topped with creamy mashed potatoes.

Cuisine: British
Servings: 4

Ingredients

  • 20 ounces (565 g) young green jackfruit in brine or water, drained and shredded
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • 2 pounds potatoes, peeled and quartered
  • 1/4 cup plant-based milk (such as almond milk)
  • 2 tablespoons vegan butter
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic, carrots, parsnips, thyme, and rosemary; cook for 5 minutes more.
  3. Add jackfruit, vegetable broth, and tomato paste. Bring to a simmer, then reduce heat and cook for 20-30 minutes, or until jackfruit is tender and sauce has thickened. Season with salt and pepper.
  4. Meanwhile, boil potatoes until tender. Drain and mash with plant-based milk and vegan butter. Season with salt and pepper to taste.
  5. Spread jackfruit filling in a 9x13 inch baking dish. Top with mashed potatoes.
  6. Bake for 20-25 minutes, or until heated through and topping is golden brown.

Suggested Drinks

British Cider: The dry, crisp apple flavor of British cider cuts through the richness of the shepherd's pie and complements the earthy flavor of the root vegetables.

Pinot Noir: The light body and red fruit flavors of Pinot Noir complement the sweetness of the parsnips and the savory notes of the jackfruit.

Non-Alcoholic Option

Spiced Pear Cider: The warm spices and sweetness of pear cider complement the savory flavors of the shepherd's pie and add a festive touch.