| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Main, Dishes |
5 |
Servings |
INGREDIENTS
| 1 |
lb |
Small red potatoes, sliced 1/8" thick |
| 1 |
tb |
Extra virgin olive oil |
| 2 |
md |
Onions, chopped |
| 2 |
|
Stalks celery, sliced |
| 4 |
|
Cloves garlic, minced |
| 1/4 |
ts |
Black pepper |
| 1 |
cn |
Garbanzo beans, drained and rinsed |
| 1 |
cn |
Red beans, drained and rinsed |
| 1 |
c |
Frozen green peas |
| 1 |
c |
Sweet green pepper, chopped |
| 1 |
cn |
Cream of potato soup, condensed |
| 1/4 |
c |
Skim milk |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
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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