Vegan Shepherd's Pie
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Vegan Shepherd's Pie

NUTRITION · PER SERVING115M COOK
CAL 19%·PRO 12%
CARBS 49G52% OF CAL
11G FIBER28G OTHER11G TOTAL SUGAR
FAT 15G36% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A plant-based shepherd's pie with a jackfruit and vegetable ragu topped with mashed potatoes and baked until golden. Rich and satisfying.

mainbritishcasserolebeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 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
  • 6 large potatoes, peeled and cubed ((Maris Piper, Yukon Gold or similar))
  • 2 tsp vegetable bouillon powder
  • 5 tbsp olive oil
  • unsweetened hot Almond milk ( as needed)
  • Salt (, pepper and nutmeg to season)
  • A little olive oil to drizzle
PREP
70M
SODIUM
1029MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.