1 oz butter
3-4 chicken breast fillets, cut into cubes
6 spring onions, slices
4 cloves garlic, crushed
2 Tbsp. plain flour
1 1/2 c. chicken stock
2 tsp. dry mustard
dash of chipotle tabasco
9 oz. broccoli, cut into florets
2 lbs. potatoes, cut into quarters
2 Tbsp milk (or half and half)
2 oz. butter
sour cream to taste
1/2 c. flaked toasted almonds
dried chives, for garnish
Preheat the oven to 350 F. Heat half the butter in a large frying pan, and cook the chicken in batches until browned and cooked through. Remove from the pan. In the same pan, melt the remaining butter and cook the spring onion and garlic for 2 minutes. Stir in the flour and mix well. Pour in the stock and cook, stirring, until the mixture boils and thickens. Add the mustard and then stir in the chicken. Season well.
Meanwhile, steam the broccoli until just tender, taking care not to overcook it. Refresh the broccoli in iced water and drain well.
Boil the potatoes in plenty of salted water for 15-20 minutes, or until tender. Drain and mash well with the milk, butter, eggs, and sour cream. Put the broccoli in an ovenproof dish and pour in the chicken mixture. Pipe or spoon the mashed potatoes over the top. Sprinkle with the almonds and bake for 25 minutes, or until the top is browned and cooked through. Scatter the chives over the top before serving.