Hearty chickpeas (also called garbanzos) combine with toasty cumin, seasoned beef and lamb for a robust one-dish entree bursting with flavor.
15m
PREP TIME
45m
COOK TIME
316
CALORIES
16
INGREDIENTS
Servings: 8
Ingredients
- 1 1/2 pounds all-purpose potatoes, peeled and quartered
- 1 can (15 1/2 ounces) chickpeas, garbanzo beans, drained and rinsed, divided
- 1/4 cup milk
- 2 tablespoons butter
- 1 1/2 teaspoons McCormick® Sea Salt Grinder, divided
- 1 pound ground lamb
- 1/2 pound lean ground beef
- 1 cup coarsely chopped onion
- 1 tablespoon McCormick Gourmet™ Organic Roasted Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Ground Coriander
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
-
1/4
cup
whiskey
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Substitutions available
- apple cider
- 1 cup beef stock
- 1 tablespoon cornstarch
- 1 cup frozen carrots, unthawed
- 1 cup frozen green beans, unthawed
INSTRUCTIONS
- 1 Place potatoes in 2-quart saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Drain and return to saucepan. Add 1/2 of the chickpeas, milk, butter and 1/2 teaspoon of the sea salt; coarsely mash until well blended. Set aside.
- 2 Preheat oven to 400°F. Brown lamb and beef in large nonstick skillet on medium-high heat. Drain fat. Add onion, cumin, coriander, remaining 1 teaspoon sea salt and pepper; cook 3 to 4 minutes or until onions are tender, stirring occasionally. Stir in whiskey. Stir beef stock into cornstarch until smooth. Add to skillet; stir constantly until well blended. Stir in vegetables and remaining chickpeas. Spoon into 2-quart baking dish. Spread potato mixture evenly over top.
- 3 Bake 15 to 20 minutes or until mixture is bubbly and top is golden brown. If needed, place under preheated broiler to brown potato topping.
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