Our Plans
Easy Prep Plant-Based Jerk Chick’n Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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!

Plant Based
Over 30g protein
Quick 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


Serving amount

1 bag

chopped potato

1 tin


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


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)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


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.


• 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.


• 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.


• 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!