Are you feeling for Shepherd's Pie? Try this breadfruit version!

Ingredients:

• Breadfruit (peeled) 2lbs

• Lentils 1 1/2 cup (1 cup if using tofu)

• Vegetable Broth 7 cups (or 4 cups if using coconut milk)

• Coconut Milk 3 cups (optional)

• Tofu 1/2 block, crumbled (optional)

• Frozen Mix Veg 12 oz

• Garlic 4-6 cloves

• Onion 1 Large

• Ginger 1/2 inch knob (optional)

• Pimento Powder 1/4 tsp

• Spices of your choice

• Coconut Oil 1/4 cup (and some for sauteeing)

• Cheese (optional)

Directions:

1. Wash and chop breadfruit into cubes and add to a large pot. Add 2 cloves of crushed garlic and pimento powder.

2. Fill with water until covered. Bring to a boil and cook until breadfruit is soft. Pour off and save water and set both aside.

3. While cooking the breadfruit, wash and rinse lentils and leave to soak.

4. Mince garlic, onion, and ginger. Add to a large sauce pan, and sautee until lightly caramelized.

5. If using tofu, add the crumble now and sautee.

6. Add your spices. (I used oregano and marjoram flakes, ground turmeric, cumin, coriander, and paprika.

7. Add soaked lentils and add 4 cups of vegetable broth. Stir and allow to cook for 30-40 min. 

8. While the lentils are cooking, mash the breadfruit. Mashed breadfruit is a little gummy in texture and has a dough-like consistency when cool. To get it to a thick batter-like consistency, slowly adding up to 3 cups of hot coconut milk or vegetable broth while mixing.

9. When the lentils are soft and flavours are combined, add the frozen mixed veg. To make the mixture creamier, you can add up to 1/2 cup of the breadfruit mash.

10. When the veg are cooked but still firm, remove from heat and spoon into greased baking dishes. Fill them 2/3 of the way.

11. Fill the rest of the way with breadfruit mash and smooth the top.

12. Bake at 250C for 45 min or until the breadfruit has a dry skin.

13. If you are using cheese, grate, and add to the top and put back in the oven to melt.

Can be served with sour cream or on its own.