Serves: 4-6
Cooks in: 75 mins
Difficulty: 3-10
Gluten free


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 

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.