Shepherd’s pie with cumin & smashed chickpeas

Hearty chickpeas (also called garbanzo beans) combine with toasty cumin, seasoned beef and lamb for a robust one-dish entree bursting with flavor.

Shepherd’s Pie with Cumin and Smashed Chickpeas

Recipe for Shepherd’s Pie with Cumin & Smashed Chickpeas
  • 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 Coriander Seed, Ground
  • 1/2 teaspoon McCormick Gourmet Collection Black Pepper, Coarse Grind
  • 1/4 cup whiskey OR 1/4 cup apple cider
  • 1 cup Kitchen Basics Original Beef Stock
  • 1 tablespoon cornstarch
  • 1 cup frozen carrots, unthawed
  • 1 cup frozen 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.

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.

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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.

Serves 8

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