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Vegan cottage pie with jackfruit

Print Recipe
Course Dinner
Cook Time 1 hour 15 minutes
Author Let's Eat Smart

Ingredients

For the mash

  • 500 g potatoes, I used Maris Piper
  • 600 g sweet potatoes
  • 50 g vegan buttery spread/margarine
  • 4 tbsp breadcrumbs

For the filling

  • 1 medium onion, finely chopped
  • 1 large carrot, sliced
  • 4 cloves of garlic, pressed
  • 2 celery sticks, sliced
  • 1 tbsp coriander seeds
  • salt
  • 1/2 tsp pepper
  • 200 g mushrooms, sliced
  • 1 tin jackfruit, drained
  • 400 g chickpeas
  • 2 tbsp balsamic vinegar
  • 120 ml vegetable stock
  • 1 tsp paprika
  • 50 ml red wine

Instructions

  • Preheat the oven to 200C | Gas mark 6.
  • Peel and chop the potatoes (including sweet potatoes), place in a large pan of salted water, bring to the boil and simmer for 20-25 minutes. Once cooked, drain add the margarine and a pinch of salt, mash until smooth and set aside.
  • Using a pestle and mortar, bash the coriander seeds until fine.
  • Heat a splash of oil in a large pan over a medium heat. Add in the chopped onions, carrots, garlic, celery and coriander seeds. Add a little salt and pepper and cook for about 10-15 minutes until softened.
  • Add the jackfruit, chickpeas, 2 tablespoons of balsamic vinegar, vegetable stock, paprika and 50ml red wine and allow to bubble away for further 10-15 minutes.
  • Transfer to a baking dish and spread the mash over the top and sprinkle with breadcrumbs.
  • Bake in the middle of the oven for around 15 minutes or until piping hot. If you want the breadcrumbs to be crispy and golden, place under the grill for 3-5 minutes.