Ingredients

• 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(r) 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

Preparation

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.

Preparation Time:
15 minutes

Cook Time:
45 minutes