Using a fork shred the king oyster mushrooms (See Pictures)
Drain and rinse the jackfruit. Using your hand rip apart the jackfruit wedges into shreds.
Mince the garlic and dice the onion. Peels and cube the rutabaga.
In a large pot, filled ¾ of the way with water, add the cubed rutabaga. Boil until soft enough to pierce with a fork. Approx. 25 minutes.
In a deep skillet, sauté the garlic and onion with 1 Tbsp of olive oil until fragrant (Approx. 2 minutes).
Next, add the tomato paste to the pan and stir to combine.
Add the shredded mushroom, jackfruit, and herbs to the skillet. Continue to sauté over medium low heat, stirring occasionally, for 5-7 minutes.
Drain the cooked rutabaga and place it back into the pot. Add the almond milk, vegan butter and nutritional yeast. Mash until very smooth. Whip the mashed rutabaga if needed. Set aside.
Add the worchestershire sauce to the jackfruit skillet, followed by the mixed vegetables. Stir to combine one final time.
Preheat the oven to 400 degrees.
In pie pan place a layer of the jackfruit mixture. Next add a thick layer of mashed rutabaga.
Bake for 25-30 minutes, or until browned on top.
Serve and Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/jackfruit-rutabaga-shepherds-pie/