Red Beanshepherd's Pie

Directions

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