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
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.
Yields
5 Servings