Shepherd's Pie with Cumin and Smashed Chickpeas
Shepherd's Pie with Cumin & Smashed Chickpeas
Prep Time: 15 minutes
Cook Time: 45 minutes
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 Collection Sicilian Sea Salt, divided
1 pound ground lamb
1/2 pound lean ground beef
1 cup coarsely chopped onion
1 tablespoon McCormick Gourmet Collection Roasted Ground Cumin
1 teaspoon McCormick Gourmet Collection 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
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. 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.
3. Bake in preheated 400°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.
Nutrition Information per Serving: 316 Calories, Fat 14g, Protein 19g, Carbohydrates 25g, Cholesterol 63mg, Sodium 643mg, Fiber 4g
This was submitted to my site by McCormick. I tried it and really like it. It is definitely a keeper. (reprinted with permission)