Mother Hubbard Pie

By bdjrempel

I like to add a bit of maple syrup to the squash puree 'cause that's what my family likes.

Ingredients

• 2 tsp (10 mL) vegetable oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1-1/2 lb ground chicken or beef
• 1 tbsp all-purpose flour
• 1 tsp chili powder
• 1-1/2 tsp each dried thyme and salt
• 1/2 cup chicken stock or beef stock depending on the meat you use
• 3 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 cup corn kernels
• 2 tbsp chopped fresh parsley
• 5 cups squash puree
• 1 tsp pepper

Preparation

Step 1

In large skillet, heat oil over medium heat; cook onion, celery and carrots, stirring occasionally, for about 8 minutes or until softened.
Add chicken or beef, 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.

Squash Puree:
1 sweet potato, 2 medium potatoes, 1 acorn squash all peeled and cut into even chunks.
Boil until veggies are tneder, about 10-15 minutes. Drain, add butter and puree mixture until smooth.