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 vegan shepherd’s pie to be juicy, meaty, filling and just full of flavor.
I have recently discovered this vegan miracle replacement for pulled pork, jackfruit. It’s a versatile, neutral tasting fruit that has the same texture as pulled pork or chicken. The first time I tried it was with these Vegan Curried Tacos. I was so impressed with it I decided I would make a shepherd’s pie with it.
Strait out of the can, jackfruit can be quite tangy, it’s also an overpowering flavour and since this is more of a salty dish, it’s important to neutralize the tangy flavour. Jackfruit, when prepped properly, can take on any flavour you give it making it a blank canvas. I’ve included a link to a video on how to prep it located here also located 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.
Although it can be a delicious alternative to pulled pork, jackfruit contains no protein. Protein is the most important element in food to keep you full. There are many variations to vegan shepherd’s pie with cauliflower or parsnip puree but I opted for mash potato because of its high protein content.
Pulled Jackfruit Vegan Shepherd’s Pie
- 9×13 inch baking dish
- 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 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
- 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 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 9×13 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.