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Red Bean Shepherd's Pie

Everton.Stonehead's picture
Ingredients
  Round red potatoes 1 Pound (Small Size)
  Cooking oil 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), minced
  Cracked black pepper 1⁄4 Teaspoon
  Canned garbanzo beans 15 Ounce, drained, rinsed (1 Can)
  Canned red beans 15 Ounce, drained, rinsed (1 Can, Small Size Beans)
  Frozen peas 1 Cup (16 tbs)
  Chopped green sweet pepper 1 Cup (16 tbs)
  Condensed cream of potato soup 10 3⁄4 Ounce
  Skim milk 1⁄4 Cup (4 tbs)
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Shredded reduced fat monterey jack cheese 1⁄2 Cup (8 tbs)
Directions

1. 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.
2. In a large saucepan heat oil. Add onion, celery, garlic, and black pepper; cook about 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.
3. In a greased 2-quart casserole, place a single layer of potato slices. Spoon bean mixture on top and cover with remaining potato slices in layers, overlapping if necessary. Bake, covered, in 350° oven for 35 minutes. Uncover and sprinkle with cheese. Bake about 10 minutes more or till cheese melts.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday
Ingredient: 
Bean
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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