Red bean \"shepherd's pie\"

5 Servings

Ingredients

Quantity Ingredient
1 pounds Small red potatoes, sliced 1/8\" thick
1 tablespoon Extra virgin olive oil
2 mediums Onions, chopped
2 Stalks celery, sliced
4 Cloves garlic, minced
¼ teaspoon Black pepper
1 can Garbanzo beans, drained and rinsed
1 can Red beans, drained and rinsed
1 cup Frozen green peas
1 cup Sweet green pepper, chopped
1 can Cream of potato soup, condensed
¼ cup Skim milk
½ teaspoon Ground cumin
½ teaspoon Ground coriander
½ cup Reduced-fat monterey jack cheese, shredded

Directions

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 ½ 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 shepherd's 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 <talbott@...> on Feb 1, 1997.

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