Moussaka Shepherd's Pie

5 from 1 vote

Moussaka Shepherd's Pie

Rich cinnamon-scented meat sauce, creamy potatoes, tender zucchini and eggplant - all the comforting deliciousness of moussaka, in a quick shepherd's pie.

Prep Time40

Cook Time30

Total Time1 10

Course: Dinner

Cuisine: Greek

Keyword: Easy Moussaka, Greek Shepherd's Pie, Quick Moussaka, Shortcut Moussaka

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

For Potato Layer

6 medium potatoes peeled and halved
2 cups milk
3 tbsp butter
½ cup finely grated parmesan

For Meat

2 tbsp olive oil
2 lb ground lamb or beef
2 ½ cups finely-chopped onion about 1 large
1 tbsp minced garlic about 3 large cloves
1 ½ tsp kosher salt
¾ tsp ground cinnamon
½ tsp black pepper
1 medium zucchini chopped in 1" pieces
1 medium eggplant chopped in 1" pieces
1 5.5 oz can tomato paste
1 cup red wine or beef broth
2 tbsp minced fresh parsley

US Customary - Metric

Instructions

For Mashed Potato Topping

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.

For Meat Filling

Preheat oven to 375ºF. White the potatoes are boiling, heat to shimmering hot in a dutch oven over medium-high heat. Add lamb, onion, garlic and season with salt, cinnamon and pepper.
Once onion starts to soften, stir in zucchini and eggplant and cook until the zucchini is crisp-tender, about 5 minutes.
Stir in tomato paste; cook 2 minutes, until it turns a darker shade. Add red wine and stir to deglaze the pot. Reduce heat to low and cook uncovered for 5 -10 minutes, stirring frequently.
Stir parsley. Taste and adjust seasoning.
Remove dutch oven from heat and top meat mixture with the mashed potatoes. Transfer to the oven and bake until topping is browned and filling is bubbling up around the edges, about 30 minutes.

Nutrition