Jackfruit & Rutabaga Shepherd’s Pie

Jackfruit & Rutabaga Shepherd’s Pie

This is not your typical Shepherd’s Pie! If you have been looking for a vegan and low carb comfort dish, look no further. This Jackfruit & Rutabaga Shepherd’s Pie has all the satisfaction but has a fraction of the calories and none of the guilt.

This dish is definitely a meatless makeover. Traditionally, Shepherd’s Pie is loaded with ground beef and then topped with buttery mashed potatoes. In other words, a meal that warms you up but also packs a caloric punch.

But NOT this Jackfruit & Rutabaga Shepherd’s Pie. The flaky jackfruit soaks up all of the savory flavor provided by the mushrooms, onions, and herbs. You really will almost think, “Are you sure this is vegan?!”  Jackfruit fools again!

Then, the healthy low carb mashed rutabaga is spread on top giving this filling pie all the flavor but none of the guilt. Rutabaga is also known as a Swedish turnip and it does require a little effort to peel and chop. But it is so worth it!

Finally, there is a sprinkling of chopped veggies throughout this satisfying Jackfruit & Rutabaga Shepherd’s Pie. You can use fresh, buy we find it easiest to save a couple minutes of chopping by using frozen veggies.

If you are in the mood for something that warms you from the inside out, try this Jackfruit & Rutabaga Shepherd’s Pie. It’s everything you need to feel better during frigid winter weather- especially if winter comes early like this year.

Jackfruit & Rutabaga Shepherd’s Pie
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6 servings
  • 1 Medium Rutabaga (Mashed)
  • 1 20 oz Can of Jackfruit (Shredded)
  • 2-4 King Oyster Mushrooms (shredded)
  • 1 Cloves Garlic (Minced)
  • 1 Medium Red Onion (Diced Small)
  • 1 ½ Cup Frozen Mixed Veggies
  • 1 ½ Cup Veggie Broth
  • 1 Tbsp Tomato Paste
  • 2 tsp Vegan Worchestershire Sauce
  • 1 Tbsp Vegan Butter
  • ½ Cup Almond Milk
  • 2-3 Tbsp Nutritional Yeast
  • Parsley
  • Rosemary
  • Sage
  1. Wash and prepare all vegetables
  2. Using a fork shred the king oyster mushrooms (See Pictures)
  3. Drain and rinse the jackfruit. Using your hand rip apart the jackfruit wedges into shreds.
  4. Mince the garlic and dice the onion. Peels and cube the rutabaga.
  5. 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.
  6. In a deep skillet, sauté the garlic and onion with 1 Tbsp of olive oil until fragrant (Approx. 2 minutes).
  7. Next, add the tomato paste to the pan and stir to combine.
  8. Add the shredded mushroom, jackfruit, and herbs to the skillet. Continue to sauté over medium low heat, stirring occasionally, for 5-7 minutes.
  9. 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.
  10. Add the worchestershire sauce to the jackfruit skillet, followed by the mixed vegetables. Stir to combine one final time.
  11. Preheat the oven to 400 degrees.
  12. In pie pan place a layer of the jackfruit mixture. Next add a thick layer of mashed rutabaga.
  13. Bake for 25-30 minutes, or until browned on top.
  14. Serve and Enjoy!


Jackfruit & Rutabaga Shepard’s Pie Ingredients Jackfruit & Rutabaga Shepard’s Pie ShredJackfruit & Rutabaga Shepard’s Pie Prep Jackfruit & Rutabaga Shepard’s Pie Boil RutabagaJackfruit & Rutabaga Shepard’s Pie Suate Jackfruit & Rutabaga Shepard’s Pie Add mushrooms and jackfruitJackfruit & Rutabaga Shepard’s Pie Mash rutabaga Jackfruit & Rutabaga Shepard’s Pie Whip RutabagaJackfruit & Rutabaga Shepard’s Pie Add worchestershire Jackfruit & Rutabaga Shepard’s Pie add vegetablesJackfruit & Rutabaga Shepard’s Pie construct Jackfruit & Rutabaga Shepard’s Pie finalJackfruit & Rutabaga Shepard’s Pie final Jackfruit & Rutabaga Shepard’s Pie final

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