Mother Hubbard's Favorite Slow Cooker Shepherd's Pie

Directions

Make Ahead

1. This pie can be assembled the night before. Follow preparation directions and refrigerate overnight in slow cooker stoneware. The next day, place stoneware in slow cooker and continue cooking as directed.
2. In a large nonstick skillet, heat oil over medium heat. Add ground chicken and cook, breaking up with a spoon, until no longer pink.
3. Add onions, garlic, carrot and corn; cook for 5 minutes, or until vegetables are tender. Stir in tomato paste, water, parsley, Worcestershire sauce, thyme, paprika, salt and pepper, mixing well. Transfer mixture to slow cooker stoneware and cover with squash puree.

1. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until bubbling and heated through.

To Make Squash Puree

1. Halve a 3-lb (1.5 kg) Hubbard, acorn or butternut squash, then scoop out seeds. Place flesh side down on microwave-safe plate and cover with plastic wrap. Microwave on High for 8 to 12 minutes, or until tender.
2. Or place in a roasting pan, flesh side up. Pour in enough water to come 1 inch (2.5 cm) up sides of pan. Bake in a 400¡F (200¡C) oven for 30 to 60 minutes.
3. Let cool. Scoop out flesh and puree in a food processor or mash well with a potato masher. Add 1 tbsp (15 mL) packed brown sugar and 2 tbsp (25 mL) butter or margarine to puree, mixing well.

Tips

• Always make sure ground meat is fully cooked before adding it to the slow cooker. Cold uncooked ground meat takes too long to come to a safe temperature. (Cooking and draining the meat first also helps eliminate extra fat and the liquid that accumulates during cooking.)

• Once the fall harvest season rolls around, there are many winter squash varieties to choose from. Choose squash that are heavy for their size.