1 tbs Olive Oil
6 (30g) Dried Shiitake Mushrooms, soaked in 1 cup/250ml Boiling Water. Other dried mushrooms can be used or use 1 cup of fresh.
1 Large Onion, peeled & finely chopped
2 Carrots, peeled & chopped small
5 cloves Garlic, peeled & minced
2 sticks Celery, finely chopped
3 tbs Soy Sauce/Tamari/Coconut Aminos
3 tbs Tomato Puree/Paste
1 tbs Fresh Thyme Leaves
1 tbs Fresh Rosemary, chopped
2 Tins Jackfruit, drained & water squeezed out using a clean kitchen cloth (see below video instructions)
1 cup/240ml Vegan-Friendly Red Wine
1/2 cup/120ml Brewed Coffee
1 tsp Sea Salt
1 tsp Cracked Black Pepper
3 Large Potatoes
1/4 cup/57g Vegan Butter
1 cup/80g Vegan Cheese Grated
Pinch Sea Salt & Pepper
MethodWatch Tutorial Video
Preheat your oven to 180 celcious/356 fahrenheit.
Place a large non-stick saucepan over medium heat & add a little oil. When the pan is hot add the onion, carrots, garlic & celery. Saute the mixture for 4-5 minutes, stirring often.
Finely chop the re-hydrated mushrooms then add them to the pan with the tomato puree, jackfruit & herbs.
Keep stirring the mixture for 2-3 more minutes before adding the mushroom liqueur (soaking water) red wine, soy sauce, coffee, salt & pepper.
The coffee adds a really deep, rich flavour – that is often missing in vegan meals.
Stir well, then turn the heat down & let the mixture bubble away for 15 minutes. Stirring every now and then.
Meanwhile, make your mash potato for the topping.
Add your potatoes to a medium saucepan and cover over with water. Place the pan over medium heat & cook the potatoes for around 10-12 minutes or until they are soft enough to mash.
When the potatoes are cooked transfer them to a colander, draining away the water. Let the potatoes dry for 2-3 minutes, then pass them through a potato ricer into a bowl to mash them.
Once you’ve mashed all the potato, whip in the milk, vegan margarine, cheese & seasoning. Set the potato aside until you’re ready to top your pie.
When the jackfruit mix is rich & the liquid has slightly thickened transfer it to your baking dish. Top the jackfruit filling with the creamy mash.
Place your shepherd’s pie into your oven to bake for 25-35 minutes, or until the mash on top has gone crispy and golden.