Cheesy Broccoli Shepherd’s Pie

READY IN: 1hr

INGREDIENTS

  • 4chicken breasts, diced into chunks
  • 1onion, diced
  • 2garlic cloves, diced
  • 4tablespoonsbutter
  • 4tablespoonsflour
  • 12 teaspoonmustard powder
  • 14 teaspooncayenne pepper
  • 2cupswhole milk
  • 1cupcheddar cheese
  • 12 cupparmesan cheese
  • 12 cupmozzarella cheese
  • 1headbroccoli, cut into florets and parboiled
  • 2cupsmashed potatoes
  • 4spring onions, chopped
  • 1teaspoonsalt
  • 12 cupmozzarella cheese
  • NUTRITION INFO

    Serving Size: 1 (440) g

    Servings Per Recipe:6

    Calories: 576.2

    Calories from Fat 297 g 52 %

    Total Fat 33 g 50 %

    Saturated Fat 17.1 g 85 %

    Cholesterol 133.6 mg 44 %

    Sodium 1160 mg 48 %

    Total Carbohydrate30.8 g 10 %

    Dietary Fiber 4.5 g 17 %

    Sugars 8.3 g 33 %

    Protein 40.1 g 80 %

    DIRECTIONS

  • Preheat oven to 350.
  • Heat a frying pan over a medium heat. Add your chicken breasts and fry off for a couple of mins until golden, crisp and tender. Remove from the pan.
  • Add your butter to the pan. When melted, add your garlic and cook out for 1 minute.
  • Add your flour, cook out for 2 mins, then gradually pour in your milk in small increments, whisking all the while until you have a smooth sauce.
  • Once all the milk has been added, bring to a boil then simmer for 2 mins until thickened. Add your cheddar, mozzarella, salt and pepper. Stir until your cheese melts.
  • Pop your chicken back in the pan along with your broccoli and stir until everything is coated.
  • Mash your cooked potatoes either in a potato ricer or with a potato masher.
  • Stir through spring onion, and salt and pepper until totally combined.
  • Pour your chicken and broccoli mixture into a dish and spread your potatoes on top.Sprinkle mozzarella cheese over the top, then take to the oven to bake for 25 minutes.
  • Sprinkle with chives, then serve!
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