Legume My Shepherd's Pie

Ingredients

• Servings: 4
• 1 (16 ounce) package dried lima beans
• 1/4 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
• 1/4 teaspoon cayenne pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 8 hrs 50 mins


• 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.