VEGETARIAN SHEPHERD'S PIE WITH Jackfruit
INGREDIENTS FOR POTATO MASH
3-4 potatoes, boiled
Hot Milk as required
¼ cup Butter
SalT
PEPPER
¼ cup Cheese
INSTRUCTIONS
BOIL THE POTATOES and mash them nicely
Mix everything else and adjust seasoning
INGREDIENTS FOR THE BASE LAYER
ONION, chopped
½ carrots, diced
1stick Celery, diced
6-7 cloves garlic, sliced
1Jackfruit, peeled and ready for use ( or canned jackfruit may be used)
2-3 tbsp Tomato paste
Salt
Black Pepper
Chilli flakes( optional)
Cumin powder( optional)
Chilli powder ( optional)
Ketchup( optional)
Pinch of sugar ( optional)
Rosemary
Thyme
6-7 Mushrooms, chopped
Red wine ( I used chicken stock with light and dark soya sauce and vinegar instead)
Chicken stock
1-2 tsp coffee, brewed
Oil
INSTRUCTIONS
Heat oil in a large pot
Add onions, celery, carrots and garlic and sauté for few mins
Add herbs and seasoning
Add tomato purée and sauté
Add jackfruit and mushrooms and sauté for few more mins
Now add the wine, coffee and chicken stock
Stir well and simmer on low heat for 15-20 mins until everything is cooked and the sauce has thickened
Adjust seasoning
PUT IT TOGETHER
preheat oven to 180 c or 356 f
Transfer the jackfruit mix to a baking dish
Top it off with the creamy potato mash
Smoothen the top and place the shepherd’s pie into the oven to bake for 25-35 mins or until the top is slightly golden and crispy
That’s it, your super delicious vegetarian shepherds pie is ready
Serve hot garnished with fresh herbs
Enjoy
NOTE( alternatives)
Lentils, chickpeas etc can be used
Soya granules can be used too
Sweet potato can be used for topping