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Plant-Based Coconut Jerk Chick’n Pie
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Plant-Based Coconut Jerk Chick’n Pie

Plant-Based Coconut Jerk Chick’n Pie

with 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
Climate Superstar
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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

3

potatoes

1 clove

garlic

1

carrot

1 tin

sweetcorn

1 packet

plant-based chicken strips

(Contains Gluten, Soy, Wheat;)

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. • 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.

3
3

• 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.

4
4

• 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.

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 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!

6
6

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