Mother Hubbard Pie
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 330 |
| pro | 25 g |
| total fat | 14 g |
| carb | 30 g |
Squash makes a beautiful orange topping for this version of shepherd's pie. Hubbard is recommended because it makes a thick puree you need a 3-lb (1.5 kg) chunk to make 5 cups (1.25 L) puree
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 dried thyme
- 1-1/2 tsp 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 Hurray for Puree recipe
- 1 tsp pepper
Preparation
In large skillet, heat oil over medium heat; cook onion, celery and carrots, stirring 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 puree, remaining salt and pepper. (Chicken mixture and puree can be covered and refrigerated separately for up to 1 day; add 20 minutes to baking time.) Spoon puree over chicken mixture. Bake in 350°F (180°C) oven for about 20 minutes or until steaming.
Source : © CanadianLiving.com
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