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.