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June 2019

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Red BeanShepherd's Pie Recipe

Red BeanShepherd's Pie recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Red BeanShepherd's Pie recipe  PDF



1 lb small red potatoes sliced 1/8 thick
1 tablespoon e tra 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 mi ture 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 mi ture on top and cover with remaining potato slices in layers, overlapping if necessary.
Bake shepherd's pie, covered, in a 350 degree overn for 35 minutes. Uncover and top with cheese. Bake 10 minutes more or until cheese melts.
Makes 5 servings.

Red BeanShepherd's Pie recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
576 people have voted
Last Reviewed on 2019-06-18



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