Recipe by USA WEEKEND Pam Anderson
"One nice feature of this dish is that you can cook and bake the pie in the same skillet."
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olive oil, divided
onions, cut into medium dice
3 large cloves
lean ground beef or turkey
canned crushed tomatoes
dark or golden raisins
eggplant, cut into 1/4-inch thick slices
Salt and pepper
1 (24 ounce) package
refrigerated mashed potatoes, warmed in the microwave according to instructions
large egg, beaten
My family liked this one but because I wasn't up on how to handle eggplant ie:salt and drain it first. It was more liquidy than it should have been. Needed a little more instruction for the novice, good flavor tho.
I tried this because we had potatoes, tomatoes and eggplant from the garden. It was okay, nothing special. Followed recipe as written except for making my own mashed potatoes and crushed tomatoes.
WE loved this. My husband thought he liked it even better than regular Moussaka. I only deviated from the recipe because he had bought "italian seasoned ground turkey" instead of regular. It was just right. I used the steam in bag mashed potatoes (12 oz) and it worked great.
This was absolutely wonderful. I used fresh mashed potatoes (about 7 medium) and fresh diced tomatoes (5 medium) and left out the raisins. Needed a fair bit of salt, and put in some Montreal chicken spice as well - phenom.
I really enjoyed this recipe! I love comfort foods; and since I cannot have dairy, this was a great one. I used 1/2 pound of beef (it's all that I had) and an entire eggplant which covered a 9x13 pan fine. I used instant potatoes and added some butter to the potatoes when finished. The recipe says 1 hour 25 minutes til ready; but mine was ready much quicker. I'd say all in all 50 minutes from prep to eating. You could even do the meat base (minus the eggplant and mashed potatoes) in the AM or crock-pot and put it together at dinner.
I used left over turkey meat rather than ground turkey. At the last minute, I couldn't find where I put the raisins, so I left them out. I also couldn't resist adding cheese on top of the potato.
The family devoured this one!
Had an eggplant on hand and some ground beef, found this recipe (LOVE the "ingredients search" on this site!!) and threw it together. Very tasty and will definitely make it again. Made a few minor changes to make it easier: 1) A little less olive oil to fry the onions and garlic. 2) Add and brown the ground beef, but hold off on adding the spices and tomatoes. 3) DRAIN the ground beef to get the fat and extra oil out. 4) In a separate bowl, stir in the spices (also add one teaspoon of cumin, as per a reviewer's suggestion) into the crushed tomatoes and, once the ground beef is drained, add it.
I did sprinkle a tiny bit of Greek Seasoning, along with sea salt and pepper, on the oiled eggplant before broiling on each side. It all came together beautifully, but the leftovers the next day were even better! Keeping this recipe, for sure.
Simple, tasty, and mild. I added fresh mozzarella between layers (moussaka is the Greek's equivalent of lasagna) and it was fabulous!
* Percent Daily Values are based on a 2,000 calorie diet.
Moussaka Cottage Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 347
** Calories from Fat: 124
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