Pulled Jackfruit Shepherd’s Pie
So how do we veganize a classic? There are a lot of variations to this one and many people can be very passionate about what the end result should look like. In reality, there is no correct or incorrect way to make a shepherd’s pie. Traditionally it’s made with beef and corn and is topped with potatoes and sometimes cheese. Some people like it with a little more juice’s others like it drier. I made this pulled jackfruit shepherd’s pie to be juicy, meaty and just full of flavor.
When working with one of my clients, I had discovered the miracle of jackfruit. It can be such a versatile fruit that has the same texture as pulled pork or chicken. I was so impressed with it I decided I would make a shepherd’s pie with it. However, it is very important that you prep the jackfruit first, or else it will taste like the sour brine that it comes in. On its own, it tastes nice, but it’s quite overpowering and since this is more of a savory dish, I would highly recommend taking the extra time to do so. Some people boil it then shred it; others just rinse several times then mash it with a potato masher. You choose how to prep it but I prefer the boiling method then mash it with a potato masher. This will ensure the most neutral tasting jackfruit kinda like a blank canvas for an artist to work with. I’ve included a link to a video on how to prep it located here and in the recipe notes. If it is your first time making jackfruit, then I would highly recommend watching it so you see what it is supposed to look like. The only downside to jackfruit is that there is no protein in it to keep you full. There are many variations with cauliflower or parsnip puree but I opted for mash potato cause it has the protein that you need. That’s why it’s important to have a good portion of potatoes with this.
Pulled Jackfruit Shepherd’s Pie
- 2.5 lbs Yukon Gold potatoes about 5 or 6
- 3-4 tbsp vegan butter
- ½ cup unsweetened vegan milk of choice
- 1 tbsp Olive oil
- 2 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
- 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.
- To prep your jackfruit, see video link in notes.
- Preheat oven to 350˚F. 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 9×13 inch baking dish. Smooth it out. Then put the mashed potato on top. Smooth out then create texture with a fork so some of the top’s brown nicely. Spinkle on vegan cheese.
- Bake for 25 minutes or until the cheese has melted. Add chopped parsley and serve.