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Directions for: Indian Shepherd's Pie

Ingredients

4 cup leftover mashed potatoes

1/2 to 1 cup hot water

3 Tbsp butter

1 tsp ajwain

½ cup milk

2 Tbsp yogurt

1 pinch salt

3 Tbsp grapeseed oil

1 onion, chopped

1 Tbsp garlic, minced

1 Tbsp ginger, minced

3 stalks celery, thinly sliced

1 tsp ajwain seeds

1 Tbsp garam masala

1 Tbsp Italian mixed herbs (dried basil, dried oregano, dried thyme)

1 pinch salt

1 lb. ground beef

1 cup crushed tomatoes

½ cup water

2 cup cooked brown lentils

1 cup grated mozzarella

2 Tbsp smoked paprika

Directions

1. Preheat oven to 350ºF.

2. Place a large pot over medium-low heat. Add leftover potatoes and water and stir with a wooden spoon until the potatoes begin to soften and get hot, 3 to 5 minutes. Add the butter, ajwain, milk, yogurt and salt and stir well until the mixture is smooth. Set aside.

3. 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. Add celery and stir and then add the spices and cook for about 30 seconds. Stir in the ground beef, stir and let it cook through, about 5 minutes. Add the crushed tomatoes and water and then stir in the cooked lentils and let simmer for 5 minutes. Pour into a 9” by 13” baking dish and sprinkle with the mozzarella. Spread the mashed potatoes evenly over the top and sprinkle with paprika. Bake for 30 minutes, until it is bubbling and hot.

See more: Cheese, Beef, Eggs/Dairy, Indian, Vegetables, Herbs, Moderate, Potatoes, Dinner, Main