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Legume My Shepherd's Pie

Legume My Shepherd's Pie

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    8 h 50 m
Jana

Jana

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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Nutrition

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  • Calories:
  • 707 kcal
  • 35%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 78.4g
  • 25%
  • Protein:
  • 60 g
  • 120%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

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.
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Reviews

Toni in the Kitchen
8

Toni in the Kitchen

12/21/2009

This recipe is very good, however the Lima Beans are bland and Mozzarella cheese is too. We really enjoyed the chicken layer. The next time I make it I will try and stronger tasting cheese. If anyone has come up with a better idea I'd love to hear it too. I'm suprised at the number of Calories listed in this recipe.

Jana
5

Jana

2/11/2010

When pureeing the lima beans, I added 1 tsp. cumin, salt to taste, dash cayenne pepper, about 3 tbs. of olive oil, and 1/4 cup Parmesan cheese. I also added 1 cup cooked cauliflower to increase the quantity.

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