Serves 4

Ingredients

1 tin of green jackfruit (in water/brine)

3 large potatoes, peeled and quartered

4 spring onions, sliced in to rings

1/2 a cup of peas

1 sheet of nori, crumbled

2 cups of dairy free milk (I used soya as it’s what I had in the fridge but any would work)

2 tbsp of dairy free butter/spread

1 tbsp of plain flour

1 tsp of English mustard

Juice of 1 lemon

100g of vegan cheese, grated

1 tbsp of dried parsley

Salt

Pepper

Water

 

Method

Preheat oven to 200°C

Put the potatoes in a microwavable dish with 3 tbsps of water with the lid on and microwave for 10 minutes.

Remove from the microwave and drain the water.

Mash the potato with 1 tbsp of dairy free butter and 1/2 a cup of dairy free milk alternative.

Mix in 50g (1/2) of the grated cheese.

Add salt and pepper to taste.

In a pan, melt 1tbsp of dairy free butter.

Stir in the flour to make a roux.

Remove the pan from heat and pour some of the remaining milk, stir until there are no lumps.

Return to heat and slowly add the rest of the milk whilst stirring until sauce is the desired consistency.

Add the remaining cheese and stir in.

Break the jackfruit up in to flakes.

Add the jackfruit, spring onions, peas, nori, parsley, mustard and lemon juice and stir together.

Reduce heat and simmer with the lid on the pan for 10 minutes.

Pour the pie mixture, spreading evenly in to an oven proof pie dish.

Spread mashed potato evenly on top and score with a fork.

Put in the oven for 40 minutes. 

Serve