Red Beanshepherd's Pie

• 1 pound potatoes
• 1 tablespoon olive oil, extra-virgin
• 2 medium onions chopped
• 2 stalks celery sliced
• 4 cloves garlic minced
• 1/4 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
• 1/4 cup milk, skim
• 1/2 teaspoon cumin ground
• 1/2 teaspoon coriander ground
• 1/2 cup monterey jack cheese shredded

1. Scrub potatoes and thinly slice.
2. Cook, covered, in enough boiling water to cover for 4 to 5 minutes or until nearly tender.
3. Drain.
4. Run cold water over potatoes in colander.
5. Drain and set aside.
6. In a large saucepan heat oil.
7. Add onions, celery, garlic, and black pepper; cook for 5 minutes or until vegetables are tender.
8. 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.
9. Gently stir to combine.
10. In a greased 2 quart casserole (with cover), place a single layer of potato slices.
11. Spoon bean mixture on top and cover with remaining potato slices in layers, overlapping if necessary.
12. Bake shepherd's pie, covered, in a 350F (180C).
13. oven for 35 minutes.
14. Uncover and top with cheese.
15. Bake 10 minutes more or until cheese melts.

potatoes, olive oil, onions, stalks celery, garlic, black pepper, chickpeas, red beans, green peas, green bell peppers, soup, milk, cumin ground, coriander ground

Taken from recipeland.com/recipe/v/red-beanshepherds-pie-42025 (may not work)