4 Serves
60 Mins
Preheat your oven to 200°C.
In a medium saucepan, melt the butter over medium heat. Add the onion and sauté for 5 minutes until softened.
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PakistaniVitamin E
0 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
56 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
346 mg / 1,250 mgPotassium
1074 mg / 4,700 mgSodium
307 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
12 g / 20 gCholesterol
147 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Stir in the mushrooms and cook until tender. Add the flour and stir well to create a roux, then crumble in the vegetable stock cube and cook for 2 minutes while stirring constantly.
Remove from heat and gradually whisk in the water or stock. Season with pepper, nutmeg, and mustard powder.
Return the saucepan to medium heat and bring to a boil, stirring until the sauce thickens. Reduce to low heat and stir in the cooked chicken and vegetables.
Grease a pie dish with butter, pour in the chicken and vegetable mixture, and arrange the sliced potatoes on top in an overlapping pattern.
Brush the potato slices with melted butter and bake in the oven for 35 minutes until the potatoes are tender and golden brown.
24
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Saudi
Cypriot