Moussaka Cottage Pie

Moussaka Cottage Pie

26

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

Ingredients

1 h 25 m servings 347 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 569 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.

Footnotes

  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

26
  1. 34 Ratings

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My family liked this one but because I wasn't up on how to handle eggplant ie:salt and drain it first. It was more liquidy than it should have been. Needed a little more instruction for the nov...

WE loved this. My husband thought he liked it even better than regular Moussaka. I only deviated from the recipe because he had bought "italian seasoned ground turkey" instead of regular. It ...

This was absolutely wonderful. I used fresh mashed potatoes (about 7 medium) and fresh diced tomatoes (5 medium) and left out the raisins. Needed a fair bit of salt, and put in some Montreal c...