Name: Caribbean Sheppard's Pie (vegan)
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: Potatoes; 2 pounds Yukon Gold potatoes – peeled, cut into uniform chunks; 1 tsp Kosher salt; 3 garlic cloves – minced; ½ cup whole milk; 4 tbsp unsalted butter; 4 tsp freshly ground black pepper; -- Boil potatoes in generously salted water until fork tender (10-12 mins); -- Drain potatoes, return to pot. Add garlic, milk, butter, salt & pepper. Mash until smooth. Cover & set aside.; Filling; 1 unripe Jackfruit (should be green & firm); 3 scallions – sliced thin; Zest of 1 lime; 1 Yellow Caribe Pepper – seeded & finely chopped; 1 Tbsp of Bitters; 1 ½ tsp Kosher Salt; ½ tsp coarsely ground black pepper; 2 tbsp. Avocado oil; 1 medium sweet onion – finely diced; 8 garlic cloves – minced; 1 tomato – diced; 2 medium carrots – diced; 1 1” piece of fresh ginger – finely chopped; ¼ cup ketchup; 1 Tbsp fresh chopped Thyme; ¾ cup sharp white cheddar- shred by hand

Caribbean Sheppard's Pie (vegan)

Recipe Details

Prep: 30 minutes
Cook: 55 minutes
Total: an hour
Servings: 4

Ingredients

Potatoes

2 pounds Yukon Gold potatoes – peeled, cut into uniform chunks
1 tsp Kosher salt
3 garlic cloves – minced
½ cup whole milk
4 tbsp unsalted butter
4 tsp freshly ground black pepper
-- Boil potatoes in generously salted water until fork tender (10-12 mins)
-- Drain potatoes, return to pot. Add garlic, milk, butter, salt & pepper. Mash until smooth. Cover & set aside.

Filling

1 unripe Jackfruit (should be green & firm)
3 scallions – sliced thin
Zest of 1 lime
1 Yellow Caribe Pepper – seeded & finely chopped
1 Tbsp of Bitters
1 ½ tsp Kosher Salt
½ tsp coarsely ground black pepper
2 tbsp. Avocado oil
1 medium sweet onion – finely diced
8 garlic cloves – minced
1 tomato – diced
2 medium carrots – diced
1 1” piece of fresh ginger – finely chopped
¼ cup ketchup
1 Tbsp fresh chopped Thyme
¾ cup sharp white cheddar- shred by hand

Directions

Place the Jackfruit on a large sheet of wax paper. Coat a large knife with non-stick spray. Cut the Jackfruit as you would a watermelon. Remove the hard white core & seeds and discard the white fibrous strands. You want all the bright yellow pods.
Mix the Jackfruit pods, scallions, lime zest, yellow caribe pepper, bitters, salt and pepper in a medium sized bowl. Mix well & let sit 10 mins.
Pre-heat oven to 375°
In a large skillet with a lid over medium heat, heat the oil and cook the Jackfruit mixture about 5 mins. Add the onion & garlic, stirring occasionally for 5 more minutes. Stir in ginger, carrots, tomatoes, thyme, ketchup & 1 cup of water. Bring to a simmer & cover, stirring occasionally until it starts to thicken (about 10-12 minutes)
Pour filling into a 3-quart casserole dish. Spread evenly. Spoon mashed potatoes over the top and smooth into an even layer and sprinkle with the cheddar cheese.
Bake for 20 minutes until the cheese is melted and the filling is bubbly.
Turn oven to broil & broil until cheese begins to brown. Watch constantly and remove as soon as desired brownness is reached. Let sit 15 minutes before serving.