For the filling:

    • 1 tin Jackfruit in Brine
    • 600ml full fat milk
    • 1 onion, diced
    • 3 cloves of garlic, chopped
    • 2 bay leaves
    • 2 sprigs of rosemary
    • 150g potatoes, diced into small chunks
    • 150g carrots, diced
    • 1/2 cup frozen peas

    For the roux:

    • 40g plain flour
    • 40g butter
    • 250ml milk from the cooked down mixture + reserved

    For the crust

    • 50g Jus Roll puff pastry
    • 1 teaspoon butter, melted


      For the filling

      • Drain and rinse the jackfruit. Cut inner fibrous core away and discard.
      • Heat olive oil in a large pan on a medium heat and add the jackfruit and onion.
      • Fry for 3-4 minutes until the onions take on some colour.
      • Add the garlic, bay leaves, rosemary and 500ml of milk.
      • Turn the heat down to low and cover.
      • Simmer for 25 minutes until the jackfruit has softened.
      • Using two forks shred the jackfruit.
      • Add another 100ml of milk.
      • Add the carrots, potatoes and peas.
      • Turn the heat up to medium and simmer for another 15 minutes until the vegetables are softened.
      • Remove the bay leaves and rosemary.

      To thicken the filling

      • Remove the pan from the heat and using a slotted spoon scoop the vegetables and jackfruit into a large bowl.
      • Strain the mixture through a sieve into a large jug.
      • Take the drained liquid and add a bit more milk to make up to 250ml.
      • Wipe the pan clean and heat the butter on a low heat.
      • Once it’s all melted, stir in the flour and whisk together until it forms a paste that moves away from the sides of the pan.
      • Cook for another 2 minutes to cook off any raw flour taste.
      • Pour in half of the milk and bring to the boil.
      • After 2 minutes of boiling, reduce the heat to low and then whisk thoroughly until the roux starts to thicken.
      • Once all the lumps are gone add the other half of the milk.
      • Whisk again thoroughly until smooth.

      Add the sauce to the filling

      • Preheat the oven to Gas Mark 5.
      • Remove from the heat and stir in the vegetables.
      • Pour the mixture into a deep bottomed casserole dish.
      • Cover with puff pastry.
      • Brush the top of the pastry with melted butter.
      • Cut two little slits in the pastry.
      • Cook in the oven for 15-20 minutes or until the top is golden brown.