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Red Bean "shepherd’s Pie"

January 29, 2023

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) ---------------------------------------------- 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