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Legume My Shepherd's Pie

Rated as 4.5 out of 5 Stars
1

"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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Ingredients

8 h 50 m servings 707
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 707 calories; 17.7 78.4 60 93 347 Full nutrition

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Reviews

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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. ...

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...

I loved the idea of this recipe, but I took a lot of liberties based on what ingredients I had available. It worked well with 2 cans of garbanzo beans for the topping!

A real favorite in my house