About this recipe:This dish looks a lot like shepherd's pie, but it's not. The base has chicken in it, instead of lamb and it's topped with butter beans, not mashed potatoes. It's a delicious, protein-rich dish that's always a hit with my family.
450g dried butter beans
4 tablespoons milk
salt to taste
2 tablespoons olive oil
1 small onion, chopped
450g chicken, blitzed in a food processor until minced
Place the butter beans into a large container and cover with several centimetres of cold water; let stand 8 hours to overnight. Drain and rinse.
Preheat an oven to 200 C / Gas 6. Drain the soaked butter beans and cook according to package directions.
Blend the cooked butter beans and milk together in a liquidiser until smooth; season with salt. Set aside.
Heat the olive oil in a large frying pan 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 courgette, 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 18x28cm or similar sized baking dish; pour the butter bean mixture over the chicken and vegetables in a single, smooth layer. Top with Mozzarella and Parmigiano Reggiano cheese.
Bake in the preheated oven until the top is browned and crisp, about 10 minutes.