Red bean \"shepherd's pie\" (vegetarian)

1 Servings

Ingredients

QuantityIngredient
1poundsSmall red potatoes
1cupFrozen peas
2mediumsOnions, chopped
1cupChopped green sweet pepper
2Stalks celery, sliced
1can(10 3/4 oz) Healthy Choice cream potato soup
4Clove garlic, minced
¼teaspoonCracked black pepper
1can(16 oz) garbanzo beans, drained and rinsed
1can(16 oz) red beans, drained and rinsed
¼cupSkim milk
½teaspoonGround cumin
½teaspoonGround coriander
½tablespoonCanola oil
2ouncesFat free Monterey Jack cheese or fat free parmesan

Directions

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 ½ 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@... (Mary W. Carver) on May 5, 1997