Recipe of Vegetarian Shepherd's Pie Recipe

Legume My Shepherd's Pie

The meaty filling for this shepherds pie is going to be made extra meaty with veggie ground road and mushrooms.

Recipe Summary Legume My Shepherd's Pie

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.

Ingredients | Vegetarian Shepherd's Pie Recipe

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

Directions

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.

Info | Vegetarian Shepherd's Pie Recipe

prep: 20 mins cook: 30 mins additional: 8 hrs total: 8 hrs 50 mins Servings: 4 Yield: 4 servings

TAG : Legume My Shepherd's Pie

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