Ingredients and Weight:
For the Cottage Pie Filling:
- 2 pounds ground beef
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 1 carrot, diced
- 1/2 cup tomato paste
- 1 cup red wine
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Moussaka Filling:
- 3 medium eggplants, sliced 1/2-inch thick
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Topping:
- 1 cup mashed potatoes
- 1/4 cup milk
- 2 tablespoons butter
- Sprinkle of paprika
Preparation Time:
45 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Prepare the Cottage Pie Filling: Preheat oven to 375°F (190°C). In a large skillet over medium heat, brown the ground beef. Add the onions, garlic, celery, and carrot and cook until softened. Stir in tomato paste, red wine, beef broth, oregano, thyme, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until thickened.
- Roast the Eggplants: Brush eggplants with olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender and slightly browned.
- Prepare the Moussaka Filling: While the eggplants are roasting, heat a skillet over medium heat. Sauté onions and garlic for 5 minutes. Add tomatoes, salt, and pepper. Cook for 10 minutes, or until thickened.
- Assemble the Pie: Layer the cottage pie filling in the bottom of a 9x13-inch baking dish. Top with the roasted eggplants. Spread the moussaka filling evenly over the eggplants.
- Make the Topping: Heat mashed potatoes in a saucepan with milk and butter. Season with salt and pepper. Spread over the moussaka filling.
- Bake: Bake for 30-35 minutes, or until golden brown and bubbly.
Nutritional Information:
Per serving:
- Calories: 450
- Fat: 25g
- Protein: 30g
- Carbohydrates: 35g
Dish Characteristics:
- Rich and flavorful
- Hearty and filling
- Comforting and satisfying
- Can be made ahead of time
User Comments:
- "This is the best shepherd's pie I've ever had!"
- "The combination of the cottage pie and moussaka is divine."
- "The mashed potato topping is the perfect finishing touch."
- "I love that I can make this ahead of time and reheat it when I'm ready."
- "This dish is perfect for a cold winter night."
Special Precautions and Tips:
- For a vegetarian version, substitute crumbled tofu or lentils for the ground beef.
- If you don't have red wine, you can use an equal amount of balsamic vinegar or cooking wine.
- Be sure to drain the eggplants thoroughly after roasting to avoid a watery filling.
- Let the pie rest for 10 minutes before slicing and serving.
