Moussaka Shepherd's Pie
All the flavours of a traditional Greek Moussaka with half the work and ready in half the time. Sounds good? It sure does! Get ready for the best and tastiest MOUSSAKA SHEPHERD'S PIE you'll eat.
Sometimes you want to cook something specific but the thought of making a mess in the kitchen and needing to spend a long time prepping can be a turn off. Moussaka can sometimes feel like its one of those meals. Traditionally Moussaka is layers of eggplant, potato, a rich spicy meat sauce topped with a creamy béchamel sauce. Each layer and ingredient needs to be separately cooked and then put together. It is probably my favourite Greek recipe but I don't make it often as it takes so long to bring together. If you were to ask my husband what he wants me to cook for him, he always says "my wife's moussaka!" He is obsessed with my Moussaka and I feel bad that I don't make it often enough for him. And so I had to find a quick, tasty and easy way to make it so it can be made during the weekday as well as the weekend. . Here enters my MOUSSAKA SHEPHERD'S PIE.
Moussaka to Greeks is what Shepherd's Pie is to the Irish and what Cottage Pie is the the Americans. A warm, hearty meal in one that needs no side dish. It is perfect on its own. Well I guess you can add some feta and olives on the side... after all, its a Greek meal!
I have added a little video to show you how this can be a one pot meal.
Boil the potatoes and then mash them.
Add to the pot the eggplant and cook till tender.
Add the mince and brown.
Add all the ingredients together. Cook and combine well.
Top with the potato mash.
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Enjoy x
2 large eggplant, diced into 2cm pieces
1 kg combined lamb and beef mince
1 large brown onion, diced
1 cup diced tomatoes (400g canned)
2 tbs extra virgin olive oil
2 tbs tomato paste
1 tbs plain flour or tapioca starch
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp dried oregano
½ cup fresh parsley, chopped
1 cup basil leaves, chopped
½ cup water
Sea salt and pepper
1kg Desiree Potatoes (red skin), peeled and diced into 3cm pieces
2 tbs butter (approx. 50g) plus extra
½ cup milk
½ tsp ground nutmeg
2 tbs parmesan cheese
Sea salt and pepper
Recommended casserole pot size is 30cm in diameter.
1. Boil potatoes for 15 minutes. Once cooked, drain and using a potato masher or fork, mash. Add milk, butter, nutmeg, salt and pepper while potato is still warm. The butter will melt as soon as it is combined with the hot potatoes. Cover and set aside.
2. Add to the casserole pot the oil, onion and eggplant. Season well with sea salt and pepper. Fry over medium heat until eggplant is well cooked stirring occasionally. Remove from heat and empty eggplant into a bowl.
3. Add to same pot the mince and season well with sea salt and pepper. Cook over high heat until brown.
4. Add back into the pot the eggplant mixture, diced tomatoes, tomato paste, water, flour, seasoning and herbs (all meat filling ingredients). Cook for 10 minutes. Season more if required.
5. Spread potato topping mixture over the top of the meat filling mixture. Grate about 2 tbs of parmesan cheese over the top and some dollops of butter. Season more if required.
6. Bake in preheated oven 190C fan forced for 30 minutes. After the first 15 minutes, turn baking dish around to evenly bake.
7. Serve hot with olives and pieces feta.