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How To make Red Bean"Shepherd's Pie"

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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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