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  • Writer's pictureSimple Vegan Living

Jackfruit Shepherd's Pie (Vegan, Oil-free, & Gluten free)

This jackfruit shepherd's pie is a delicious and comforting main dish. I love making this when I'm having a big family dinner or for the holidays.


  • 2 - 20 oz cans of young/green jackfruit packed in water, drained and rinsed

  • 1 large yellow onion, diced

  • 5 cloves of garlic, minced

  • 2 stalks of celery, diced

  • 2 cups baby bella/portobello mushrooms, sliced or diced

  • 3 cups frozen mixed vegetables (I used corn, peas, carrots, and green beans)

  • 2 cups vegan beef stock or vegetable broth

  • 1 tbsp low sodium tamari

  • 1 tsp red wine vinegar

  • 1 tsp liquid smoke

  • 2 tbsp cornstarch

  • 2 tbsp nutritional yeast

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp thyme

  • 1 tsp rosemary

Mashed potatoes:

  • 4 pounds of golden or red potatoes, cleaned and roughly chopped (Peel if desired)

  • 1/2-1 cup plain unsweetened nondairy milk

  • 1/2-1 tbsp garlic powder

  • 1/2-1 tbsp onion powder

  • Salt and pepper to taste


  1. Add your potatoes to a large stock pot and cover with water. Cover the pot and bring to a boil, then reduce the heat to medium. Cook until the potatoes are fork tender, stirring occasionally.

  2. Once the potatoes are fork tender, drain them and return them to the pot. Add 1/2 tbsp garlic powder, 1/2 tbsp onion powder, and 1/2 cup nondairy milk. Mash the potatoes until smooth, add additional nondairy milk if needed. Season with salt, pepper, and additional garlic/onion powder if desired. Cover the potatoes and leave on low heat while you make the filling. Stir occasionally so they don't stick.

  3. Heat a large pan over medium heat then add your diced onion. Stir occasionally so it doesn't stick. Add a splash of water if needed.

  4. Once the onions start turning translucent add your garlic, celery, and mushrooms. Stir occasionally and continue cooking until the celery is soft and the mushrooms have cooked down.

  5. Preheat the oven to 350°F.

  6. Add the jackfruit, tamari, liquid smoke, red wine vinegar, and mix well. Add your frozen mixed vegetables and stir everything together. Mix your cornstarch and broth together before adding it to the pot. Add the nutritional yeast and dry spices then mix everything together.

  7. Once the cornstarch has thickened and your frozen veggies have defrosted, use two forks or the back of a spoon to carefully break up the large pieces of jackfruit. Transfer the mixture to a oven safe pan, I used a 13x9 dish. Spoon the mashed potatoes over the jackfruit mixture and spread it evenly.

  8. Place your baking dish on a cookie sheet before putting it in the oven. Just in case it cooks over while baking. Bake at 350°F for 30-40 minutes. If you want the top to brown more you can broil it for 5-7 minutes, just be sure to keep an eye on it so it doesn't burn.

  9. Allow to cool for 5-10 minutes before serving. Enjoy!

Notes: When you are picking canned jackfruit, you want to make sure you're buying green/young jackfruit packed in water. I find the cans that are packed in brine can be difficult to work with because it is hard to get rid of the brine taste. You may also find cans of jackfruit packed in syrup, but those are sweet and best for desserts.

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