SHORTCUT MOUSSAKA
Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of a fussy béchamel, it is made with a creamy layer of mashed potatoes laced with kefalotiri or Parmesan cheese, and instead of frying the eggplant, it is cut into cubes and roasted. It isn't exactly a quick recipe, but it's far easier than the classic dish and equally satisfying.
Provided by Melissa Clark
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
- Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
- Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
- In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
- Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 21 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 17 grams, Sodium 1145 milligrams, Sugar 11 grams, TransFat 0 grams
NOT-SO-IMPOSSIBLE MOUSSAKA PIE
Make and share this Not-So-Impossible Moussaka Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Let olive oil get heated in a large skillet over med-high heat.
- Cook ground round, stirring to crumble, for 2-3 minutes or until the beef is browned.
- Add in onion, bell pepper, zucchini, oregano, salt, and pepper.
- Lower heat to medium and stir/saute 4 minutes or until zucchini softens.
- Transfer beef mixture to a lightly oiled 9-inch pie plate.
- Sprinkle feta cheese evenly over the top.
- In a bowl, whisk the biscuit mix, milk, and eggs together; pour evenly over feta.
- Bake for 20-25 minutes or until the pie is golden brown and firm to touch.
- Let pie set for 5 minutes, then cut into wedges and serve.
Nutrition Facts : Calories 419.8, Fat 29.7, SaturatedFat 13.2, Cholesterol 187.7, Sodium 715.8, Carbohydrate 16, Fiber 0.9, Sugar 4.3, Protein 21.8
MOUSSAKA COTTAGE PIE
One nice feature of this dish is that you can cook and bake the pie in the same skillet.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 568.9 mg, Sugar 6.1 g
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MOUSSAKA SHEPHERD'S PIE RECIPE - FOODESS.COM
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5/5 (1)Category DinnerCuisine GreekTotal Time 1 hr 10 mins
- Preheat oven to 375ºF. Cook potatoes in a large pot of boiling, salted water until tender; mash with butter, milk and parmesan; season to taste with salt and pepper.
- White the potatoes are boiling, heat olive oil to shimmering hot in a dutch oven over medium-high heat. Add lamb and break up with a spoon. Season with salt and pepper, and cook, stirring only once or twice, until browned (it doesn't have to be cooked through). Use a slotted spoon to transfer lamb to a plate.
- Add onion to dutch oven (along with another splash of oil if needed) and cook until soft, about 10 minutes. Add garlic, zucchini and eggplant and cook until the zucchini is crisp-tender, about 5 minutes. Stir in tomato paste; cook 2 minutes, stirring occasionally.
- Return lamb to dutch oven along with any juices that accumulated on the plate. Stir in cinnamon, 2 tsp coarse salt and 1/2 tsp black pepper. Add red wine and bring to a rapid simmer. Stir in lemon juice and parsley. Taste and adjust seasoning.
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