Legume My Shepherds Pie Recipes

MY MOTHER'S SHEPHERD'S PIE

Steps:

• For the potatoes: Peel and cube the potatoes into a 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
• For the filling: Preheat the oven to 375˚ F. In a medium sauté pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
• In a large shallow ovenproof braising pan, heat the canola oil over medium-high heat. Add the diced onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Cook, stirring, until the lamb is cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Spoon off any excess fat. Season with salt and pepper and stir in the parsley.
• Top the lamb mixture with an even layer of the potatoes. For the topping: Drizzle the potatoes with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the potatoes are lightly browned, about 40 minutes. Garnish with additional parsley.

LEGUME MY SHEPHERD'S PIE

Steps:

• 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.

TOMATO-GREEN BEAN SHEPHERDS PIE

Steps:

• Preheat oven to 350 degrees.
• Brown meat, onion and garlic.
• Drain.
• Salt and pepper meat.
• Spread in bottom of 2-quart casserole dish.
• Pour tomatoes on top.
• Follow with green beans.
• Spread potatoes over everything.
• Brush top with egg.
• Cook 30 minute.
• Broil 1 minute to brown.
• Serve and enjoy!