Preparation

• 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.

• 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.

• 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.