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Easy Prep Plant-Based Jerk Chick’n Pie
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Easy Prep Plant-Based Jerk Chick’n Pie

Easy Prep Plant-Based Jerk Chick’n Pie

with Mashed Potato Topping & Coriander

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

Tags:
Plant Based
Over 30g protein
Quick Prep
Allergens:
Gluten
Soy
Wheat

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
DifficultyEasy

Ingredients

Serving amount

1 bag

chopped potato

1 tin

sweetcorn

1 packet

plant-based chicken strips

(Contains Gluten, Soy, Wheat;)

1 packet

soffritto mix

1 packet

garlic paste

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

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Nutritional Values

Energy (kJ)3039 kJ
Fat35.4 g
of which saturates18.4 g
Carbohydrate56 g
of which sugars22.2 g
Protein42.5 g
Sodium2053 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. • 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.

2
2

• Meanwhile, preheat grill to high. Drain corn kernels. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. • Transfer to a bowl and set aside.

3
3

• Return pan to high heat with a drizzle of olive oil. • Cook soffritto mix and corn, stirring, until tender, 4-5 minutes. • Reduce heat to medium, 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.

4
4

• Transfer chick'n 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 plant-based coconut Jerk chick'n pie between plates. • Tear over coriander to serve. Enjoy!

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