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Red Beanshepherd's Pie

 

12

Yield

6

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 pound potatoes
1 tablespoon olive oil, extra-virgin
2 medium onions
chopped
2 stalks celery
sliced
*
4 cloves garlic
minced
¼ teaspoon black pepper
*
1 can chickpeas (garbanzo beans)
drained and rinsed
*
1 can red beans
drained and rinsed
*
1 cup green peas
frozen
1 cup green bell peppers
chopped
1 can soup, cream of potato
*
¼ cup milk, skim
½ teaspoon cumin
ground
½ teaspoon coriander
ground
*
½ cup monterey jack cheese
shredded

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 20824% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 226mg 9%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 20%
Sugars g
Protein 15g
Vitamin A 9% Vitamin C 55%
Calcium 13% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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