½ large onion, peeled & finely chopped
2 carrots chopped
5 cloves garlic minced
2 stalks celery chopped
3 tbs coconut aminos 
3 tbs tomato paste
1 tbs fresh rosemary, chopped 
1 ½ cup veggie broth
2 cups chopped portobello mushrooms
1 tbs fresh sage chopped 
2 can young green jackfruit
1 tsp salt
1 tsp black pepper

Sweet Potato Topping
2 large sweet potatoes 
1/4 cup vegan butter
2/3 cup nutritional yeast
¼ cup Unsweetened Almond Milk
Pinch Sea Salt & Pepper 

Preheat oven to 375ºF. Get a medium pot on boil for potatoes. Peel and chop potatoes, boil until fork tender. Chop all aromatics and herbs. In a medium saucepan saute all aromatics and herbs until slightly soft. Then make little well in the middle of the pan and add tomato paste to cook out for a minute or two and combine with sautéed aromatics and jackfruit. Deglaze pan with coconut aminos and veggie broth. Set aside on a low heat. Meanwhile, strain and mash sweet potatoes, fold in salt, pepper, vegan butter, plant milk, nutritional yeast until fully combined. In a baking dish layer the jackfruit mixture on the bottom followed sweet potatoes on top. Bake for 30-35 mins. Serve and enjoy.