Place chopped potatoes into a pot and fill it with just enough water to cover the potatoes. Bring water to boil. Keep the water boiling for about another 10 minutes, or until the potato cubes can be easily pierced with a fork.

Drain water from the pot and mash potatoes using a potato masher or a large fork. Stir in milk, ghee, egg yolk, granulated garlic, salt, pepper, and chives.

While the potatoes are boiling, Turn on your broiler. Next, start working on the lentil filling. Heat a large sauté pan with the olive oil over medium heat. When the pan is hot, add the onions and let them cook for 3 to 4 minutes, or until they start to brown. Add minced garlic and cook for 30 seconds, or until they start to turn fragrant.

Stir in chopped carrots, zucchini, and pepper and cook for about 3 minutes. Add corn kernels and lentils and stir for a minute. Mix in tomato paste, cajun seasoning, cumin, salt, and cayenne pepper. Cook for another 2 minutes. Pour vegetables into a 2.5 qt baking dish. The dimensions of my baking dish are 10.5"x7.5".

Spread mashed potatoes on top of lentil filling evenly. If you want to create ridges on the mashed potatoes like I did, use the back of a spoon to create indentations.

Place the dish into your broiler for 15 to 20 minutes, or until the mashed potatoes get a nice golden brown color. Let the shepherd's pie rest for 5 minutes before serving.

Refrigerate leftovers in an airtight container.