Jackfruit Shepard's Pie

This protein-free shepherds pie features tender, pulled jackfruit simmered with carrots and leeks in a rich thyme gravy. Baked under a vibrant layer of creamy Jarrahdale pumpkin mash, it delivers a comforting, hearty meal.

Recipe created by @pku_mamma

Heat a splash of cooking oil in a frying pan over medium heat.

Add the finely chopped leek and grated carrot. Sauté for 4–5 minutes until soft and fragrant.

Stir in the 1 tsp of dried thyme and the shredded jackfruit, tossing everything together so the fruit catches the herb flavours.

Crumble ½ Massel 7's Stock Cube directly into the pan.

In a small cup, mix 1 teaspoon of cornflour with 125ml of cold water until completely smooth.

Pour the cornflour water into the pan. Bring it to a gentle simmer, stirring constantly. Reduce the heat to low, cover with a lid, and let it simmer for 15 minutes. 

Preheat your oven to 180°C (Fan Forced). Spoon your thickened, savory jackfruit and veg filling directly into a small ovenproof pie dish

Carefully spread the 320g of mashed Jarrahdale pumpkin evenly over the top of the jackfruit mixture. Smooth it out with a fork, creating little ridges on top to catch the heat. Top the pumpkin mash with a couple of knobs of Nuttelex Original to help it crisp up.

Place the dish in the oven and bake for approximately 25 minutes until the filling is bubbling at the edges and the Jarrahdale pumpkin topping is beautifully hot and lightly golden.