INDIAN SHEPERD'S PIE

Ingredients

• 4 cups leftover mashed potatoes
• 1/2 to 1 cup hot water
• 3 tablespoons butter
• 1 teaspoons ajwain
• 1/2 cup milk
• 2 tablespoons yogurt
• A pinch of salt
• 3 tablespoons grapeseed oil
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 3 stalks celery, thinly sliced
• 1 teaspoon ajwain seeds
• 1 tablespoon garam masala
• 1 tablespoon Italian mixed herbs (dried basil, dried oregano, dried thyme)
• A pinch of salt
• 1 pound ground beef
• 1 cup crushed tomatoes
• 1 cup grated mozzarella 2 teaspoons smoked paprika

Methods

1. Preheat oven to °350.
2.  Place a large pot over medium-low heat.
3.  Add leftover potatoes and water and stir with a wooden spoon until the potatoes begin to soften and get hot, 3 to 5 minutes.
4.  Add the butter, ajwain, milk, yogurt and salt and stir well until the mixture is smooth. Set aside. Place a large skillet over medium heat and add oil. When it is hot, add onion, garlic and ginger and cook until onion is soft and translucent, about 3 minutes.
5.  Add celery and stir and then add the spices and cook for about 30 seconds.
6.  Stir in the ground beef, stir and let it cook through, about 5 minutes.
7.  Add the crushed tomatoes and water and then stir in the cooked lentils and let simmer for 5 minutes.
8.  Pour into a 9” by 13” baking dish and sprinkle with the mozzarella.
9.  Spread the mashed potatoes evenly over the top and sprinkle with paprika. Bake for 30 minutes, until it is bubbling and hot.