Best 3 Legume My Shepherds Pie Recipes

Are you craving a hearty and flavorful meal that combines the goodness of legumes with the comforting flavors of a classic shepherd's pie? Look no further! Our culinary journey will take you through a delectable exploration of legume-based shepherd's pie recipes, showcasing the versatility and richness of these nutritious ingredients. From hearty lentils and earthy chickpeas to protein-packed black beans and vibrant red lentils, we'll unveil a symphony of flavors that will tantalize your taste buds and leave you longing for more. So, put on your apron, gather your ingredients, and let's embark on a delicious journey into the world of legume shepherd's pies!

Let's cook with our recipes!

MY MOTHER'S SHEPHERD'S PIE

My Mother's Shepherd's Pie image

Geoffrey Zakarian ate this dish often as a kid, but he didn't know it as shepherd's pie, just as a tasty use of leftovers. "My mom, Viola, served it whenever there was extra meat," he says. "It's the best comfort food." The recipe is easy to adjust based on what you have: You can substitute ground beef or turkey for the lamb or swap the potato for cauliflower or turnip purée.

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 24

Ingredients

3 pounds russet potatoes
Kosher salt
3/4 cup milk
1/2 cup sour cream
6 tablespoons unsalted butter, melted
2 large egg yolks
Freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup pearl onions (fresh or frozen), peeled
2 tablespoons canola oil
1/2 yellow onion, diced
2 sprigs fresh rosemary, minced
2 pounds ground lamb
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
1 tablespoon sherry vinegar
1 cup chicken stock
1 cup frozen peas and carrots
1/2 cup fresh parsley, chopped
3 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese
Chopped fresh parsley, for garnish

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

Legume My Shepherd's Pie image

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.

Provided by Jana

Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes

Time 8h50m

Yield 4

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 706.6 calories, Carbohydrate 78.4 g, Cholesterol 92.9 mg, Fat 17.7 g, Fiber 22.7 g, Protein 60 g, SaturatedFat 6.1 g, Sodium 346.7 mg, Sugar 13.4 g

TOMATO-GREEN BEAN SHEPHERDS PIE

Tomato-Green Bean Shepherds Pie image

An easy weeknight favorite! Great served with salad and crunchy bread! Got this off the back of the Idahoan Potatoes box... with this recipe, we prepare the Mashed Potatoes the way we like to serve them (butter, sour cream, etc...) before putting on top of the casserole. We really like it that way, but its all personal preference I guess... Enjoy! Posting for access to shopping list.

Provided by Mrs. Lumpy

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 medium onion, chopped
2 garlic cloves, crushed
1 lb ground beef
1 (14 ounce) can Italian-style diced tomatoes, drained
1 (14 ounce) can green beans, drained
4 cups mashed potatoes
1 egg white
salt and pepper

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!

Nutrition Facts : Calories 483.3, Fat 18.6, SaturatedFat 7.4, Cholesterol 81.3, Sodium 740, Carbohydrate 50.9, Fiber 7.3, Sugar 10, Protein 29

Tips:

Use a variety of legumes in your shepherd's pie. This will add flavor and texture to the dish.
Don't be afraid to experiment with different vegetables. You can use any type of vegetable that you like.
Make sure that the vegetables are cooked through before adding them to the shepherd's pie.
Use a good quality gravy. This will help to bring all of the flavors together.
Let the shepherd's pie cool for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Shepherd's pie is a hearty and delicious meal that is perfect for a cold night. It is also a great way to use up leftover vegetables. With a few simple tips, you can make a shepherd's pie that is sure to please everyone at the table.