Recipe: Shepherd Pie - Moussaka

Ingredients

• 2 lbs ground lamb
• 2 eggplant
• 1/3 cup tomato paste
• 1/2 onion
• 4 cloves garlic
• 3 russet potatoes
• 1/2 cup milk
• 1/2 grated parmesan cheese
• 1/2 stick butter
• salt to taste
• 1 egg
• fresh mint
• 2 tbl olive oil
• Spice Mix
• 2 bay leaves
• 3 tbl ground cumin
• 1 tbl cinnamon
• 1 tsp cayenne
• 1 tbl black pepper
• 1 tbl salt
• 2 tbl herb de provance - or Italian or Greek dried herb mix
• 1 tbl paprika
• 1 tsp red pepper flakes

Instructions

Step 1

Peel and chop the 4 cloves garlic. Dice the 1/2 onion.

Step 2

Add 2 tbsp olive into a Dutch oven over medium heat, add the diced onion.
Cook for a few seconds, then put down 2 lbs ground lamb. Toss and stir the lamb.
cook for a few minutes, add the Spice mixture and the garlic. Toss well.
When the lamb becomes brown, leave them over medium heat.

Step 3

Cut off both ends of the eggplant, then erect it. Use a knife to peel the eggplant.
Then slice the eggplant, turn it and dice the slices.
This is the restaurant way to prepare the eggplant.

Step 4

When the lamb is ready, add 1/3 cup tomato paste and the diced eggplant.
Simmer on medium heat for 40-45 minutes or until eggplant's cooked.
After that, Use a wood spoon the put all meat mixture on one side.
After a few minutes, use a paper towel to soak the excess oil on the other side.

Step 5

Take 3 russet potatoes, Peel and cut in half. Bring them to a boil, then simmer until tender.
Then drain well, and put them into a bowl, add 1/2 stick butter. Mash them well.
Add 1/2 cup milk, a pinch of salt, and 1/2 grated Parmesan cheese, stir well.
Add 1 egg, whisk well.

Step 6

Preheat Oven to 400F.
Put the meat mixture into a baking dish. Add the mashed potato on the top. Use a fork to spread the potato around.
Topped with the remaining cheese. Bake in an oven for 20 minutes or until beautifully browned.

Step 7

Add some fresh mint on a serving plate, then put a piece of Shepherd’s Pie on them. Enjoy.