Red Bean Shepherd's Pie Recipe


Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main Ingredient


 Round red potatoes1 Pound (Small Size)
 Cooking oil1 Tablespoon
 Chopped onion1 Cup (16 tbs)
 Sliced celery1⁄2 Cup (8 tbs)
 Garlic4 Clove (20 gm), minced
 Cracked black pepper1⁄4 Teaspoon
 Canned garbanzo beans15 Ounce, drained, rinsed (1 Can)
 Canned red beans15 Ounce, drained, rinsed (1 Can, Small Size Beans)
 Frozen peas1 Cup (16 tbs)
 Chopped green sweet pepper1 Cup (16 tbs)
 Condensed cream of potato soup10 3⁄4 Ounce
 Skim milk1⁄4 Cup (4 tbs)
 Ground cumin1⁄2 Teaspoon
 Ground coriander1⁄2 Teaspoon
 Shredded reduced fat monterey jack cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1743 Calories from Fat 373

% Daily Value*

Total Fat 42 g64.9%

Saturated Fat 11 g54.8%

Trans Fat 0 g

Cholesterol 60.7 mg

Sodium 5489.1 mg228.7%

Total Carbohydrates 294 g98.1%

Dietary Fiber 60.8 g243.2%

Sugars 40.2 g

Protein 89 g177.6%

Vitamin A 77.2% Vitamin C 334.6%

Calcium 91.3% Iron 95%

*Based on a 2000 Calorie diet


1. 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.
2. In a large saucepan heat oil. Add onion, celery, garlic, and black pepper; cook about 5 minutes or till vegetables are tender. 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. Gently stir to combine.
3. In a greased 2-quart casserole, place a single layer of potato slices. Spoon bean mixture on top and cover with remaining potato slices in layers, overlapping if necessary. Bake, covered, in 350° oven for 35 minutes. Uncover and sprinkle with cheese. Bake about 10 minutes more or till cheese melts.