Recipe - Red Bean Shepherds Pie

1 pound Small red potatoes, cut or sliced up
1/8" thick
1 tablespoon Extra virgin olive oil
2 md Onions, chopped
2 Stalks celery, cut or sliced up
4 Cloves garlic, minced
One fourth teaspoon Black pepper
1 cn Garbanzo beans, drained and
rinsed
1 cn Red beans, drained and
rinsed
1 cup Frozen green peas
1 cup Sweet green pepper, chopped
1 cn Cream of potato soup,
condensed
One fourth cup Skim milk
One half teaspoon Ground cumin
One half teaspoon Ground coriander
One half cup Reducedfat monterey jack
cheese, shredded

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 One half 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 eatlf.v097.n031 by Kay Talbott
talbott@mail2.wilmington.net on Feb 1, 1997.