Easy Prep Jerk Chicken Pie
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Easy Prep Jerk Chicken Pie

Easy Prep Jerk Chicken Pie

with Mashed 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!

Easy Prep

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 Time30 minutes
Cooking Time


Serving amount



1 tin


1 packet

chicken breast

1 packet

soffritto mix

1 packet

garlic paste

1 packet

tomato paste

1 packet

coconut milk

1 bag

baby spinach leaves

1 bag


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


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


Large Pan
Large Non-Stick Pan
Baking Dish



• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook chopped 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.


• Meanwhile, preheat grill to high. Drain sweetcorn. Slice chicken breast into thin strips. • 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.


• Return pan to high heat with a drizzle of olive oil. • Cook soffritto mix and corn, until tender, 4-5 minutes. • Reduce heat to medium, and add garlic paste, tomato paste and mild Caribbean jerk seasoning, and cook, until fragrant, 1 minute. • 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 chicken filling to a baking dish and evenly spread mash potato over the top. Drizzle generously with olive oil. • Grill until lightly golden, 8-10 minutes. • Divide coconut jerk chicken pie between plates. • Tear over coriander to serve. Enjoy!

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