Legume My Shepherd's Pie recipe

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Ingredients

1 (16 ounce) package dried lima beans
¼ cup milk
salt to taste
2 tablespoons olive oil
1 small onion, chopped
1 pound ground chicken
1 zucchini, chopped
1 large tomato, chopped
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Nutrition Info

706.6 calories
carbohydrate: 78.4 g
cholesterol: 92.9 mg
fat: 17.7 g
fiber: 22.7 g
protein: 60 g
saturatedFat: 6.1 g
servingSize: -
sodium: 346.7 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the lima beans into a large container and cover with several inches of cool water, let stand 8 hours to overnight. Drain and rinse.

  2. Preheat an oven to 400 degrees F (200 degrees C). Drain the soaked lima beans and cook according to package directions.

  3. Blend the cooked lima beans and milk together in a blender until smooth, season with salt. Set aside.

  4. Heat the olive oil in a large skillet over medium heat, cook the onion in the hot oil until soft, about 5 minutes. Add the chicken and cook until completely browned, 7 to 10 minutes more. Stir the zucchini, tomato, cumin, and cayenne pepper into the chicken, cook until the vegetables are slightly tender, about 7 minutes more. Spread the mixture into the bottom of an 11x7-inch baking dish, pour the lima bean mixture over the chicken and vegetables in a single, smooth layer. Top with mozzarella and Parmesan cheese.

  5. Bake in the preheated oven until the top is browned and crisp, about 10 minutes.

Recipe Yield

4 servings

Recipe Note

We always have a hard time incorporating legumes into our meals. By altering an old-time favorite, I came up with a legume-rich and delicious dish. It was a huge hit with the family.

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