Red Beanshepherd's Pie

Directions

Scrub potatoes and thinly slice.

Cook, covered, in enough boiling water to cover for 4 to 5 minutes or until 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 until vegetables are tender.

Mash ½ 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℉ (180℃). oven for 35 minutes.

Uncover and top with cheese.

Bake 10 minutes more or until cheese melts.