Step 1

Bring a large pot of water to boil. Add the potatoes and boil for 20 minutes until tender.

Step 2

Preheat the oven to 180C/350F.

Step 3

Drain the jackfruit then place it on a cheese cloth. Squeeze the water out of it. Keep on squeezing until you get it as dry as you can.

Step 4

Place a large non-stick pan over medium heat with a little olive oil.

Step 5

Add the onion, carrots and garlic. Stir often and fry for about 3-4 minutes.

Step 6

Add the shiitake, the tomato puree, jackfruit, thyme and rosemary. Stir for 3 minutes.

Step 7

Add the red wine, soy sauce, coffee, 1/2 tsp salt and 1/2 tsp pepper. Sir well.

Step 8

Reduce the heat and simmer the mixture for 15 minutes, uncovered, mixing often.

Step 9

When the potatoes are cooked transfer, drained them and place them in a bowl. Add the vegan butter and the remaining salt and pepper. Mash them until they reach your desired consistency.

Step 10

Transfer the jackfruit mixture to a baking dish. Add the mashed potato on top of the jackfruit mixture. Your casserole should now have two layers.

Step 11

Bake for 25 minutes in the centre of the oven until the top of the mashed potato becomes quite crisp.