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Jerk Chicken Skillet Shepherd's Pie

Jerk Chicken Skillet Shepherd's Pie
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The classic meat and potatoes shepherd's pie serves simply as inspiration for this easy and inventive weeknight dinner idea. This gluten free Jerk Chicken Skillet Shepherd's Pie recipe is so great because it combines the bold flavors of Jamaican jerk chicken with the ease of skillet stove top cooking and the heartiness of a classic shepherd's pie. If you need to spice up the routine of your healthy chicken recipes then this dish is ideal for you.


The jerk seasoning blend that I used included: paprika, onion, thyme, garlic, pepper, allspice, cayenne, cinnamon, nutmeg and cloves. If you’re following a gluten free diet be sure that the jerk seasoning blend and chicken stock are gluten free chicken.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this gluten free chicken recipe, watch this cooking video:

Preparation Time15 min

Cooking Time30 min

Cooking MethodCasserole, Skillet


  • 1 pound chicken breast, cut into 1 inch pieces
  • 1 tablespoon jerk seasoning
  • 1 tablespoon olive oil (for the chicken marinade)
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 plum tomatoes, diced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil (for the skillet)
  • 1 can black beans, rinsed and drained
  • 1 cup corn
  • 1 cup chicken stock
  • Cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon of water)
  • Chopped scallion and parsley to taste
  • Salt and black pepper, to taste
  • 2 sweet potatoes, peeled and cut into large pieces
  • 2 plantains, cut into large pieces
  • 1/2 cup milk (you may not use it all)
  • 3 tablespoons butter
  • 1 tablespoon honey
  • 1 teaspoon jerk seasoning
  • Salt and black pepper, to taste


  1. Stir the chicken together with a tablespoon each of jerk seasoning and olive oil and set aside.
  2. Add the sweet potatoes and plantains to a pot of salted water and set it on high to bring it up to a boil, then reduce the heat and allow it to simmer for about 25 minutes while you make the stew.
  3. Add the chicken to a large nonstick skillet, over a medium high heat and sauté for 3 to 5 minutes then turn the pieces and sauté for 1 to 2 minutes or until all of the chicken is lightly browned and you no longer see any pink on the surface then remove the chicken and set it aside.
  4. Lower the heat to medium and add the onions, tomatoes, peppers and garlic to the pan with the olive oil and salt and pepper to taste. Sauté the veggies for 3 to 5 minutes or until they’re softened and slightly browned.
  5. Add the corn, beans, chicken stock and cornstarch slurry then stir to combine and add the chicken. Reduce the heat to low, cover, and allow it to simmer for 15 minutes and the stew will be ready to top. Optionally, just before the potato layer is added you could stir in some fresh parsley or chopped scallions to add brightness.
  6.  For the topping, check to see that the sweet potatoes and plantains are fork tender then drain them, add the butter, honey, jerk seasoning and salt and pepper to taste and begin mashing. Slowly add as much milk as you need to reach the desired consistency.
  7.  Spoon the mixture, in an even layer over the stew and place it under the broiler for about five minutes to brown the top and then it’s ready to serve.

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