You will need:

- 1 x head of broccoli, chopped into small florets and steamed for 3 minutes
- 500 g of chicken mince
- 1 onion, diced
- 1 tsp of crushed garlic
- half a punnet of button mushrooms, chopped
- half a red pepper, diced
- 1 TBSP of flour (if you are strictly Banting/Paleo, it is possible to leave this out)\
- 1 cup of cream
- 1 chicken stock cube
- 1 cup of grated mature cheddar


1. Place the steamed broccoli into a baking dish
2. In a saucepan, heat some oil and add the diced onion and garlic. Soften for 5 minutes.
3. Add the mushrooms and pepper to the onion and cook for a further 5 - 10 minutes.
4. Add the chicken mince, along with your seasonings and cook for about 10 minutes.
5. Sprinkle the flour over the mince and stir in well. If you are leaving the flour out then leave your mince for a while to reduce (allow the liquid to evaporate)
6. Slowly stir in the cream, and lower the heat so that the mince is just bubbling.
7. Break the stock cube into small pieces and stir in well.
8. Pour the mince over the broccoli in the dish,
9. Over the mince sprinkle the grated cheddar.
10. Place the dish in an oven pre-heated to 180, only for about 10 - 15 minutes or until the cheese is golden and bubbling.