Recipe: Shepherd's Pie with Cumin and Smashed Potatoes with Chickpeas

SHEPHERDS PIE WITH CUMIN AND SMASHED CHICKPEAS
"Hearty chickpeas (also called garbanzos) combine with toasty cumin, seasoned beef and lamb for a robust one-dish entree bursting with flavor."


1 1/2 pounds all-purpose potatoes, peeled and quartered
1 (15 1/2 ounce) can chickpeas (garbanzo beans), drained and rinsed, divided use
1/4 cup milk
2 tablespoons butter
1 1/2 teaspoons sea salt, divided use
1 pound ground lamb
1/2 pound lean ground beef
1 cup coarsely chopped onion
1 tablespoon McCormick Roasted Ground Cumin
1 teaspoon McCormick Ground Coriander
1/2 teaspoon McCormick Coarse Ground Black Pepper
1/4 cup whiskey (or apple cider)
1 cup beef broth
1 tablespoon cornstarch
1 cup each frozen carrots and green beans, unthawed

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.

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 broth 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 in preheated 400 degree F oven 15 to 20 minutes or until mixture is bubbly and top is golden brown. If needed, place under preheated broiler to brown potato topping.

Makes 8 servings
Source: McCormick