Hearty chickpeas combine with toasty cumin, seasoned beef and lamb for a robust one-dish entree bursting with flavor. Photos courtesy McCormick.



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January 2010

Product Reviews / Main Nibbles / Meat & Poultry

Shepherd’s Pie Recipe

Spiced Up With Cumin & Smashed Chickpeas


Shepherd’s pie is a dish consisting of minced meat, usually lamb but also beef, covered with a top crust of mashed potato, which is baked until it browns. There is no bottom crust. While the classic British recipe does not include vegetables, Americans have added corn, carrots and other veggies to the recipe for variation.

In this Shepherd’s Pie recipe, roasted cumin and chickpeas (garbanzo beans), a Mediterranean duet, are added to delivers warm, earthy flavor harmonies. Prep time is 15 minutes followed by 45 minutes of cook time.

Cumin and chickpeas are one of McCormick’s Top 10 Flavor Pairings For 2010. See all of the flavor pairings and recipes. And check out an adorably spooky Halloween Shepherd’s Pie Recipe.


Shepherd’s Pie With Cumin & Smashed Chickpeas


  • 1 1/2 pounds all-purpose potatoes,
    peeled and quartered

  • 1 can (15 1/2 ounces) chickpeas,
    drained and rinsed, divided

  • 1/4 cup milk

  • 2 tablespoons butter

  • 1 1/2 teaspoons Sicilian sea salt (or
    other sea salt), divided

  • 1 pound ground lamb

  • 1/2 pound lean ground beef

  • 1 cup coarsely chopped onion

  • 1 tablespoon roasted ground cumin


Combine cumin with chickpeas for a warm, earthy flavor harmony.

  • 1 teaspoon ground coriander seed

  • 1/2 teaspoon black pepper, coarse ground

  • 1/4 cup whiskey or apple cider

  • 1 cup beef broth

  • 1 tablespoon cornstarch

  • 1 cup each frozen carrots and green beans (not thawed)

  • Fresh herbs for garnish (chives, parsley, sage or thyme), optional


  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.
  2. Add 1/2 of the chickpeas, the milk, butter and 1/2 teaspoon of the sea salt; coarsely mash until well blended. Set aside.
  3. Preheat oven to 400°F. Brown lamb and beef in large nonstick skillet on medium-high heat. Drain fat.
  4. 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 or apple cider.
  5. In a separate bowl, stir broth into cornstarch until smooth. Add to skillet; stir constantly until well blended. Stir in vegetables and remaining chickpeas.
  6. Spoon into 2-quart baking dish. Spread potato mixture evenly over top.
  7. 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.
  8. Garnish with fresh herbs and serve. Yields 8 servings.



Recipe © 2010 McCormick. All rights reserved. All other material Lifestyle Direct, Inc. All rights reserved.

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