*  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 over for 35 minutes.  Uncover
and top with cheese.  Bake 10 minutes more or until cheese melts.  

Makes 5 servings.

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