Our Plans
Coconut Jerk Chicken Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Coconut Jerk Chicken Pie

Coconut Jerk Chicken Pie

with Potato Topping & Coriander

We thought we'd give your average shepherd's pie a makeover! Not only does the chicken and potato topping soak up the Caribbean jerk seasoning to perfection, we've also snuck in some hidden veggies for extra taste!

This recipe is under 650kcal per serving.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
DifficultyEasy

Ingredients

Serving amount

3

potatoes

1 clove

garlic

1

carrot

1 tin

sweetcorn

1 packet

chicken breast

1 packet

tomato paste

1 packet

coconut milk

1 bag

baby spinach leaves

1 bag

coriander

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

30 g

plant-based butter (for the sauce)

2 tbs

plant-based milk

sideBannerName

Nutritional Values

Energy (kJ)2862 kJ
Fat31.1 g
of which saturates18.6 g
Carbohydrate52.2 g
of which sugars18.4 g
Protein46.8 g
Sodium1012 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and the plant-based milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

2
2

• Meanwhile, preheat grill to high. • Finely chop garlic. • Grate carrot. • Drain sweetcorn. • Slice chicken breast into thin strips.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a bowl and set aside.

4
4

• Return pan to medium-high heat with a drizzle of olive oil. • Cook carrot and corn, until tender, 4-5 minutes. • Add garlic, tomato paste and mild Caribbean Jerk seasoning, and cook, until fragrant, 1 minute.

5
5

• To pan with veggies, return cooked chick'n, and stir in coconut milk, baby spinach leaves and splash of water. • Simmer until slightly reduced, 1 minute. Season with pepper. • Transfer chick'n filling to a baking dish and evenly spread potato mash over the top. Drizzle generously with olive oil. • Grill until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp and brown!

6
6

• Divide coconut jerk chicken pie between plates. • Tear over coriander to serve. Enjoy!