Jackfruit Pot Pie
[Vegan]

To Make the Filling:

1. Drain and rinse the jackfruit. Cut inner fibrous core away and discard.
2. Heat the olive oil in a large pan on medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some color.
3. Add the garlic, bay leaves, rosemary, and 2 cups of almond milk. Turn the heat down to low and cover.
4. Simmer for 25 minutes until the jackfruit has softened. Using two forks, shred the jackfruit. Add the last half a cup of almond milk.
5. Add the carrots, potatoes, and peas. Turn the heat up to medium and simmer for another 15 minutes or until the vegetables are softened. Discard the bay leaves and rosemary.
6. 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. Reserve the infused almond milk. If the reserved milk doesn’t make up 1/2 pint of liquid, add extra almond milk.
7. Preheat the oven to 375°F.
8. Wipe the pan clean and heat the butter on low heat. Once it’s all melted, stir in the flour.
9. Using a whisk, whisk the flour and butter together until it forms a paste that moves away from the sides of the pan.
10. Cook for another two minutes to cook off any raw flour taste.
11. Pour in half of the almond milk and allow the mixture to boil. After 2 minutes of boiling, reduce the heat to low and then whisk thoroughly until the roux starts to thicken.
12. Once all the lumps are gone, add the other half of the almond milk. Whisk again thoroughly until smooth.
13. Remove from the heat and stir in the vegetables.

To Assemble:

1. Pour the mixture into a deep-bottomed casserole dish. Lightly flour a work surface and roll out the puff pastry into a thin disk, around seven inches.
2. Lay the puff pastry over the dish and press down the sides with a fork.
3. Brush the top of the pastry with a bit of melted butter. Cut two little slits in the pastry.
4. Cook in the oven for 15-20 minutes or until the top is golden brown.