Vegan Shepherd's Pie
User Reviews
0.0
0 reviews
Unrated
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Prep Time
1 hr 10 mins
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Cook Time
10 mins
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Total Time
1 hr 55 mins
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Servings
8
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Calories
269 kcal
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Course
Main Course
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Cuisine
British
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.
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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
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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 Information
Show Details
Calories
269kcal
(13%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
1102mg
(46%)
Potassium
1064mg
(30%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
4136IU
(83%)
Vitamin C
41mg
(46%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1102mg | 46% |
| Potassium | 1064mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 4136IU | 83% |
| Vitamin C | 41mg | 46% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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