Moussaka Cottage Pie recipe

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Ingredients

4 tablespoons olive oil, divided
2 medium onions, cut into medium dice
3 large cloves garlic, minced
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 pounds lean ground beef or turkey
2 cups canned crushed tomatoes
⅓ cup dark or golden raisins
1 pound eggplant, cut into 1/4-inch thick slices
Salt and pepper
1 (24 ounce) package refrigerated mashed potatoes, warmed in the microwave according to instructions
1 large egg, beaten

Nutrition Info

347.2 calories
carbohydrate: 27.7 g
cholesterol: 95.3 mg
fat: 13.8 g
fiber: 3.4 g
protein: 28.3 g
saturatedFat: 3.9 g
servingSize: -
sodium: 568.9 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves, cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins, simmer 10 minutes.

  2. Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.

  3. Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes, spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

Recipe Yield

1 pie

Recipe Note

One nice feature of this dish is that you can cook and bake the pie in the same skillet.

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