Servings: 6

For the filling: subheading: For the filling:
• 1 tbsp vegetable oil • 1 tbsp vegetable oil
• 2 cloves garlic, puréed • 2 cloves garlic, puréed
• 1 onion, finely chopped • 1 onion, finely chopped
• 1 x 400g (14oz) tin jackfruit, drained and chop • 1 x 400g (14oz) tin jackfruit, drained and chop
• 1 leek, finely sliced • 1 leek, finely sliced
• 1 sheet nori, finely chopped • 1 sheet nori, finely chopped
• 1 tbsp dried dill • 1 tbsp dried dill
• 1 tbsp dried parsley • 1 tbsp dried parsley
• 3 tbsp nutritional yeast • 3 tbsp nutritional yeast
• 30g (loz) dairy-free butter • 30g (loz) dairy-free butter
• 30g (loz) plain flour • 30g (loz) plain flour
• 240ml (8. 1 fl oz) soya milk • 240ml (8. 1 fl oz) soya milk
• 3 tbsp lemon juice • 3 tbsp lemon juice
• 150g (Soz) frozen peas • 150g (Soz) frozen peas
• 1 x 400g (14oz) tin lentils, drained • 1 x 400g (14oz) tin lentils, drained
 
For the mash topping: subheading: For the mash topping:
• 1kg (2.2 lb) white potatoes, peeled and choppe • 1kg (2.2 lb) white potatoes, peeled and choppe
• 2 tbsp plant milk • 2 tbsp plant milk
• 2 tbsp vegan butter • 2 tbsp vegan butter

1 To make the filling, add the vegetable oil to a saucepan over a medium-high heat, then add the garlic, onion, jackfruit and leek, cooking for 3 to 4 minutes until the onions and jackfruit has softened.
2 Add the nori, dill, parsley and nutritional yeast and cook for a further 1 to 2 minutes. Add the butter and flour and cook for 2 to 3 minutes until the mixture thickens and forms a roux.
Slowly add the milk whilst stirring, to keep the mixture smooth, until all the milk is added. Then add the lemon juice, peas and lentils, and cook for another 2 to 3 minutes.
Season to taste.
3 Make the mash topping: put the chopped potatoes in a pan of water and bring to the boil. Boil for 10 to 15 minutes until potatoes are fully cooked and soft. Drain the water and add the milk and butter, mashing until smooth. Season to taste.
4 Preheat the oven to 200°C/400°F/Gas 6. Pour the filling mixture into an ovenproof dish, and pipe or spoon the mash onto the top. Place in the oven for 20 to 25 minutes, until the mash is golden.