Instructions: 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 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 shepherds 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.

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