Mother Hubbard Pie
Source of Recipe
the web
Recipe Introduction
Squash makes a beautiful orange topping for this version of shepherd's pie. Hubbard is recommended because it makes a thick purée; you need a 3-lb chunk to make 5 cups purée.
List of Ingredients
2 tsp Vegetable oil
1 Onion, chopped
2 Stalks celery, chopped
2 Carrots, chopped
1-1/2 lb Ground chicken
1 tbsp AlI-purpose flour
1 tsp Chili powder
1-1/2 tsp Each dried thyme and salt
1/2 cup Chicken stock
3 tbsp Tomato paste
1 tsp Worcestershire sauce
1 cup Corn kernels
2 tbsp chopped fresh parsley
5 cups Squash purée
1 tsp Pepper
Recipe
In large skillet, heat oil over medium heat; cook onion, celery and carrots, stir
ring occasionally, for about 8 minutes or until softened. Add chicken, flour, chili powder, thyme and 1 tsp (5 mL) of the salt; cook, breaking up with spoon, for 5 to 7 minutes or until no longer pink. Stir in stock, paste and Worcestershire sauce; bring to boil. Reduce heat; simmer for 5 minutes or until thickened. Stir in corn and parsley. Transfer to 11- x 7-inch (2 L) baking dish.
Combine purée, remaining salt and pepper. (Chicken mixture and purée can be covered and refrigerated separately for up to 1 day; add 20 minutes to baking time.) Spoon purée over chicken mixture. Bake in 350°F (180°C) oven for about 20 minutes or until steaming.
Makes 6 servings.
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