| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dishes, Main | 5 | Servings | |
INGREDIENTS
| 1 | lb | Small red potatoes, sliced |
| 1/8" thick | ||
| 1 | T | Extra virgin olive oil |
| 2 | Onions, chopped | |
| 2 | Stalks celery, sliced | |
| 4 | Cloves garlic, minced | |
| 1/4 | t | Black pepper |
| 1 | Garbanzo beans, drained and | |
| rinsed | ||
| 1 | Red beans, drained and | |
| rinsed | ||
| 1 | c | Frozen green peas |
| 1 | c | Sweet green pepper, chopped |
| 1 | Cream of potato soup | |
| condensed | ||
| 1/4 | c | Skim milk |
| 1/2 | t | Ground cumin |
| 1/2 | t | Ground coriander |
| 1/2 | c | Reduced-fat monterey jack |
| cheese shredded |
INSTRUCTIONS
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. Recipe by: BETTER HOMES & GARDEN 2/97 Posted to Digest eat-lf.v097.n031 by Kay Talbott <talbott@mail2.wilmington.net> on Feb 1, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 435
Calories From Fat: 134
Total Fat: 15.3g
Cholesterol: 53.7mg
Sodium: 1249.3mg
Potassium: 693.4mg
Carbohydrates: 46.4g
Fiber: 10.6g
Sugar: 7.1g
Protein: 29.4g