Mother Hubbard Pie 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 : ©



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
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Mother Hubbard Pie