While in Greece, I decided that Moussaka would be better if it was more like shepherd’s pie…
2 medium eggplants
2 lbs lamb or beef, ground
2 Tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
12oz tomato sauce or crushed tomatoes
2 Tbsp tomato paste
1/2 cup red wine
zest of a lemon
1 teaspoon cinnamon
1 teaspoon black pepper
1 Tbsp dried oregano
Salt to taste
2 lbs potatoes
10oz kefalotyri, manchego or other sheep’s milk cheese, shredded or crumbled
4oz romano cheese, shredded
salt to taste
Boil potatoes until fork tender.
While potatoes are boiling, brown lamb over medium heat. Add in onions and garlic and cook until onions are translucent. Add in the rest of the filling ingredients except eggplant and cook until sauce is reduced and thick. Adjust spices as needed.
Slice eggplants thinly and grill or cook them in the oven on parchment, if you will be eating moussaka immediately from the oven. If you won’t be cooking the eggplant isn’t necessary, but it will release water as it’s cooking so the immediate result will be watery. Extra liquid will dissipate over time.
Preheat oven to 375°f;
When potatoes are done, rice them with a potato ricer. Add in eggs, ghee, milk and 3/4 of the cheese.
To assemble alternate layers of eggplant and meat starting with eggplant. Finish with covering the top with potato mixture and sprinkle left over cheese. Bake for 35 – 45 mins when mixture is bubbling and cheese has browned.