Chicken & broc­coli potato-topped pie


Serves 4 Prep 15 mins

Cook 50 mins

750g pota­toes, peeled and halved 250g broc­coli, cut into small flo­rets 1 batch chicken base 100ml strong chicken stock small bunch tar­ragon, finely chopped

(op­tional) 1-2 tsp Di­jon mus­tard 100g frozen peas 1 tbsp but­ter

1 Heat oven to 180C/160C fan/gas 4. Cook the pota­toes in boil­ing wa­ter for 10 mins, then drain and cool a lit­tle be­fore thickly slic­ing. 2 Mean­while, cook the broc­coli in boil­ing wa­ter un­til ten­der, then drain. Heat the chicken base in a pan with the stock un­til be­gin­ning to bub­ble, then stir in the tar­ragon, if us­ing, and the mus­tard. Fold in the broc­coli and peas. Tip the mixture into a dish and ar­range the potato slices on top, then dot with the but­ter. Bake for 30-35 mins, or un­til golden. PER SERV­ING 428 kcals, fat 14g, sat­u­rates 8g, carbs 45g, sug­ars 7g, fi­bre 7g, pro­tein 27g, salt 0.6g

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