Prepare the Ingredients: Begin by peeling the potatoes and cutting them into chunks for even boiling. Set aside. Rinse the broccoli, then cut it into florets.

Cook the Ground Chicken: In a skillet over medium heat, fry the ground chicken until it is fully cooked, breaking it apart with a spatula. Season to taste with salt and pepper, then set the cooked chicken aside.

Boil the Potatoes: Place the chopped potatoes in a large pot of salted water. Bring the water to a boil and cook until the potatoes are tender.

Steam the Broccoli: In a separate saucepan, add a little water and bring it to a simmer. Place the broccoli florets in and steam them for about 5-7 minutes, until bright green and tender-crisp.

Mash the Potatoes: When the potatoes are cooked, drain them and begin to mash them in a mixing bowl. Add a dash of whole milk and a knob of butter, then mix until creamy and smooth.

Layer the Casserole: In an oven dish, start constructing your layers. First, spread a layer of the mashed potatoes on the bottom. Next, layer the cooked ground chicken evenly over the mash, followed by the seasoned broccoli on top.

Make the Roux: In a saucepan, melt 15 grams of butter over medium heat. Once melted and starting to brown, add a tablespoon of flour and stir continuously until the mixture is fragrant, similar to the smell of cookies.

Add Milk to Roux: Gradually pour in whole milk, continuing to stir until the mixture thickens into a roux. For an added depth of flavor, season with a sprinkle of nutmeg.

Finish the Dish: Pour the roux evenly over the layer of broccoli in the casserole dish, ensuring coverage for a creamy finish.

Bake: Place the dish in a preheated oven and bake until heated through and slightly golden, approximately 20-25 minutes. Enjoy!