Source: dLife

An alternative version to the classic beef shepherd's pie with a mixture of chick peas and kidney beans.

Servings

2 tsp vegetable oil
2 tsp minced garlic
1 cup fresh chopped onion
0.75 cup sliced carrots
1.5 cup no-salt tomato sauce
1 cup red kidney beans, canned and drained , rinsed
0.5 cup cold water
1.5 tsp dried basil
2 bay leaves
4 cup Potatoes, with skin, fresh, diced
0.5 cup Milk, 1%, low lactose
0.33 cup Sour Cream, light
0.25 tsp black pepper
0.75 cup low fat cheddar cheese, shredded
3 tbsp grated Parmesan cheese

1 Preheat oven to 350 degrees F.
2 Heat oil in a pot over medium high heat and sauté the garlic, onions, and carrots until onion is soft, about 4 minutes.
3 Add in tomato sauce, kidney beans, chickpeas, water, basil, and bay leaves, lower heat to medium low, cover, and cook until vegetables are tender, about 15 minutes.
4 Remove the bay leaves and place everything into a food processor or blender. Pulse on and off until chunky. Spread mixture into a 13 x 9 inch baking dish, set aside.
5 Place potatoes into a pot and cover with water; bring to a boil; reduce heat and cook, uncovered until tender, about 12 minutes.
6 Drain potatoes and mash with milk, sour cream, and pepper.
7 Spoon potatoes over the vegetable mixture in the baking dish, sprinkle with cheese and bake uncovered until hot, about 20 minutes.

Use sweet potatoes or mozzarella or swiss cheese for variety.