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!
The quantities provided above are averages only.
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.
Ingredients
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
Nutritional Values
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!