Mother Hubbard Pie

Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 2 teaspoons vegetable oil
  • 1 onion chopped
  • 2 stalks celery chopped
  • 2 carrots chopped
  • 1 1/2 lb ground chicken
  • 1 tablespoon alI-purpose flour
  • 1 teaspoon chili powder
  • 1 1/2 teaspoon dried thyme
  • 1 1/2 teaspoon salt
  • 1/2 cup chicken stock
  • 3 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 cup corn kernels
  • 2 tablespoons chopped fresh parsley
  • 5 cups Hurray for Puree recipe
  • 1 teaspoon pepper

Method

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.

 

Nutritional facts <b>Per serving:</b> about

  • Protein 25 g
  • Calories 330.0
  • Total fat 14 g
  • Total carbohydrate 30 g
Share X
Food

Mother Hubbard Pie

Login