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 caloriescarbohydrate: 78.4 gcholesterol: 92.9 mgfat: 17.7 gfiber: 22.7 gprotein: 60 gsaturatedFat: 6.1 gservingSize: -sodium: 346.7 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Legume My Shepherd's Pie
Directions
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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.
Preheat an oven to 400 degrees F (200 degrees C). Drain the soaked lima beans and cook according to package directions.
Blend the cooked lima beans and milk together in a blender until smooth, season with salt. Set aside.
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.
Bake in the preheated oven until the top is browned and crisp, about 10 minutes.