Ratio    2.04:1        

Total Calories    427 kcals  

Fat                      38.55g

Protein               6.65g

Carbohydrate    12.28g

  

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Ingredients

9g Butter, salted

15g Chicken, light meat, raw

30ml Fresh double cream tesco

40g Carrots, old, boiled in unsalted water

40g Potatoes, old, boiled in unsalted water, flesh only

15g Oil, vegetable, average

3g Stock cubes, chicken

22g Peas, frozen, raw

0g Mixed herbs, dried

                                

Method

1. Dice chicken and carrot. 

2. Fry in a pan with oil, peas, crumbled stock cube and some water until chicken is cooked through.

3. Stir in double cream and a pinch of dried herbs.

4. Boil potatoes until tender.

5. Add chicken and veg mixture to an ovenproof dish.

6. Top with mashed potato.

7. Bake in a pre-heated oven at 180 degrees C for 5-10 minutes until the top is golden.

 

Recipe by The Daisy Garland

© The Daisy Garland