*  Exported from  MasterCook  *
 
                         RED BEAN “SHEPHERD'S PIE”
 
 Recipe By     : BETTER HOMES & GARDEN 2/97
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb            small red potatoes -- sliced 1/8 thick
    1      tablespoon    extra virgin olive oil
    2      medium        onions -- chopped
    2      stalks        celery -- sliced
    4      cloves        garlic -- minced
      1/4  teaspoon      black pepper
    1      can           garbanzo beans -- drained and rinsed
    1      can           red beans -- drained and rinsed
    1      cup           frozen green peas
    1      cup           sweet green pepper -- chopped
    1      can           cream of potato soup, condensed
      1/4  cup           skim milk
      1/2  teaspoon      ground cumin
      1/2  teaspoon      ground coriander
      1/2  cup           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.
 
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