Plant-Based Coconut Jerk Chick’n Pie
with Potato Topping & Coriander- Soy
- Gluten
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!
Ingredients
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coriander
1
Garlic
1 packet
Baby Spinach Leaves
Plant-Based Chicken Strips
(Contains: Soy, Gluten;)
3
Potato
1 packet
Tomato Paste
1 packet
Coconut Milk
1
Carrot
Utensils
Cooking Steps
• 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.
• Meanwhile, preheat grill to high. • Finely chop garlic. • Grate carrot. • Drain sweetcorn.
• 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 medium-high heat with a drizzle of olive oil. • Cook carrot and corn, stirring, until tender, 4-5 minutes. • Add garlic, tomato paste and mild Caribbean Jerk seasoning and cook until fragrant, 1 minute.
• 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 mashed potato 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!
• Divide plant-based coconut jerk chick'n pie between plates. • Tear over coriander to serve. Enjoy!
