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RED BEAN "SHEPHERD'S PIE"
Recipe By : BETTER HOMES & GARDEN 2/97
Serving Size : 5 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
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1 lb small red potatoes -- sliced 1/8" thick
1 tablespoon extra virgin olive oil
2 medium onions -- chopped
2 stalks celery -- sliced
4 cloves garlic -- minced
1/4 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
1/4 cup skim milk
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup reduced-fat 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 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 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.
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