Jackfruit Shepherds Pie with Cassava Mash Topping
Total cooking time : 50 minutes
Servings : 4
Low protein version of Shepherds Pie
Ingredients
- 140 grams mushrooms equals 2.3 grams protein
- 25 grams peas equals 1 gram protein
- 50 grams tomato paste equals 2 grams protein
- 20 grams dry gravox equals 2 grams protein
- 500 grams cassava
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 sticks celery diced
- 2 carrots diced
- 1 tbsp Worcestershire sauce
- 1-2 tsp vegetable stock powder Vegeta
- ½-¾ cup water
- 2 tbsp butter
- salt & pepper to taste
- 1/2 cup vegan parmesano cheese Bio Cheese
- 60-80 ml Loprofin Sno-Pro or Milupa-lp-Drink
- low protein breadcrumbs Made from leftover Loprofin Bread
- 800g Jackfruit (2 x 400g tins) drained
Method
- Finely chop all vegetables and cook in olive oil
- Add drained jackfruit and break up with wooden spoon
- Add salt, pepper, Worcestershire sauce, tomato paste, gravox and water
- Simmer until cooked through and jackfruit has shredded
- Chop up cassava and boil in water until soft
- Drain cassava, add butter, vegan parmesano cheese and SnoPro milk replacer
- Blitz/mash cassava (add more SnoPro milk until desired consistency)
- Pour jackfruit and veg in casserole dish and then cover with mashed cassava
- Top with low protein breadcrumbs and place in oven until browned
- Total recipe equals 7 grams protein
- 4 serves equals 1.75gr protein each serve
