Recipe - Red Bean Shepherds Pie (Vegetarian)

1 pound Small red potatoes
1 cup Frozen peas
2 md Onions, chopped
1 cup Chopped green sweet pepper
2 Stalks celery, cut or sliced up
1 cn (10 Three fourths oz) Healthy Choice
cream potato soup
4 Clove garlic, minced
One fourth teaspoon Cracked black pepper
1 cn (16 oz) garbanzo beans,
drained and rinsed
1 cn (16 oz) red beans, drained
and rinsed
One fourth cup Skim milk
One half teaspoon Ground cumin
One half teaspoon Ground coriander
One half tablespoon Canola oil
2 ounce Fat free Monterey Jack
cheese or fat free parmesan

Scrub potatoes and thinly slice. Cook covered in enough boiling water to
cover for 4 5 minutes until tender. drain. Run cold water over potatoes
in colander. Drain and set aside. in a large saucepan, heat canola oil. Add
onions, celery, garlic, and black pepper, cook 5 minutes or until tender.
mash One half c. garbanzo beans. Add to vegetables mixture along with remaining
garbanzo beans, red beans, peas, sweet pepper, soup, milk, cumin and
coriander. Gently stir to combine. In a Pam sprayed 2 quart casserole place
a single layer potato slices. Spoon bean mixture on top and cover with
remaining potatoes. Bake pie uncovered in 350 degree oven for 35 minutes.
Uncover and top with cheese. Bake uncovered 3 more minutes to melt cheese
Posted to TNT Prodigy's Recipe Exchange Newsletter by
marycarver@juno.com (Mary W. Carver) on May 5, 1997