Red Bean "Shepherds Pie"

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Red Bean "Shepherds Pie" Ingredients

1 lb Small red potatoes, sliced	1 c Frozen green peas
1 tb Extra virgin olive oil	1 c Sweet green pepper, chopped
2 md Onions, chopped	1 cn Cream of potato soup,
2 Stalks celery, sliced	1/4 c Skim milk
4 Cloves garlic, minced	1/2 ts Ground cumin
1/4 ts Black pepper	1/2 ts Ground coriander
1 cn Garbanzo beans, drained and	1/2 c Reduced-fat monterey jack
1 cn Red beans, drained and

Instructions for Red Bean "Shepherds Pie"

Scrub potatoes and thinly slice. Cook, covered, in enough boiling water to cover for 4 to 5 minutes or till nearly tender. Drain. Run cold water over potatoes in colander. Drain and set aside. In a large saucepan heat oil. Add onions, celery, garlic, and black pepper; cook for 5 minutes or till vegetables are tender. Mash 1/2 cup of the garbanzo beans; add to vegetable mixture along with the remaining garbanzo beans, red beans, peas, sweet pepper, soup, milk, cumin, and coriander. Gently stir to combine. In a greased 2 quart casserole (with cover), place a single layer of potato slices. Spoon bean mixture on top and cover with remaining potato slices in layers, overlapping if necessary. Bake shepherds pie, covered, in a 350 degree overn for 35 minutes. Uncover and top with cheese. Bake 10 minutes more or until cheese melts. Makes 5 servings. Recipe by: BETTER HOMES & GARDEN 2/97 Posted to Digest eat-lf.v097.n031 by Kay Talbott on Feb 1, 1997.

Main Ingredient: PieCuisine: Uncategorized

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