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Sensational Moussaka Cottage Pie

Moussaka Cottage Pie

Moussaka Cottage Pie

While the Moussaka recipe itself is free, I’ve come to realize that a lot of Greek and Cypriot people have one or two very unique tricks to make this traditional dish. This can be due to their family’s specific recipe, or it may just be something they learned while growing up. However, we realize that different people around the world don’t have access to the same ingredients that are available in our country. We also understand that there are different tastes and preferences. Therefore, we want you to feel free to experiment with this Moussaka recipe. Omit or add any ingredient or spice you like or even substitute them for something else – we won’t judge! If you do change anything, please share what changes you made to the Moussaka Cottage Pie recipe with us so we can share that information with other readers!

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Ingredients:
  • 18 oz lamb mince
  • 1 medium eggplant, cut into 2cm cubes
  • 4 medium white potatoes (with skin on) (with skin on)
  • 700ml chunky pasta sauce
  • 1 brown onion, finely chopped
  • 2 tablespoon flat-leaf parsley leaves (to garnish)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 2 Teaspoon tomato paste
  • 2 Teaspoon olive oil
  • 2 garlic cloves, crushed
  • 1 cup tasty cheese, shredded
Instructions:
  1. Heat the oven to 200°C. Cover potatoes with cold water in a big saucepan. Over high heat, bring to a boil. Cook the vegetables for 15 minutes, or until they are tender. Drain and allow to cool. Slice into 5mm thick slices.
  2. Meanwhile, in a big, deep frying pan over medium-high heat, heat the oil. Combine the onion, eggplant, and garlic in a mixing bowl. Cook for 10 minutes, stirring periodically, or until the eggplant is soft and golden. Place on a platter.
  3. Turn the heat down to medium. Cook for 10 minutes, breaking up lumps with a wooden spoon until the mince is browned. Stir in the tomato paste, spaghetti sauce, oregano, cinnamon, and allspice. Bring the water to a boil. Return the eggplant mixture to the mincer.
  4. Reduce the heat to medium-low and continue to cook for 10 minutes, or until the sauce has thickened somewhat. Fill an 8-cup baking dish halfway with the mixture. Cover with potato slices, slightly overlapping. Over the potato, sprinkle with cheese. Bake for 25 minutes, or until the cheese is golden and melted. Garnish with parsley leaves if desired.
  5. Enjoy.

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