main dishes

Shepherd's Pie with Cumin & Smashed Chickpeas

Name: Shepherd's Pie with Cumin & Smashed Chickpeas
Prep time: 15 min
Cook time: 45 min
Yield: 8
Cuisine: English, Irish, and Scottish,
Ingredients: 1 1/2 pounds all-purpose potatoes peeled and quartered; 1 can (15 1/2 oz) chickpeas garbanzo beans, drained and rinsed, divided; 1/4 cup milk; 2 tbsps butter; 1 1/2 tsps McCormick Gourmet™ Sicilian Sea Salt divided; 1 pound ground lamb; 1/2 pound lean ground beef; 1 cup coarsely chopped onion; 1 tbsp McCormick Gourmet™ Organic Cumin, Roasted Ground; 1 tsp McCormick Gourmet™ Organic Coriander, Ground; 1/2 tsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground; 1/4 cup whiskey; 1 cup Kitchen Basics® Original Beef Stock; 1 tbsp cornstarch; 1 cup frozen carrots unthawed; 1 cup frozen green beans unthawed

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

Ingredients
Instructions
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Ingredients 8 Servings

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 Gourmet™ Sicilian Sea Salt, 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 Substitutions available
- apple cider
1 cup Kitchen Basics® All Natural Original Beef Stock
1 tablespoon cornstarch
1 cup frozen carrots, unthawed
1 cup frozen green beans, unthawed

KEY PRODUCTS

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.