1 lb small red potatoes -- sliced 1/8" thick

1 tablespoon extra 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 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 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.