Moussaka Cottage Pie

SUBMITTED 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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Servings
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4 tablespoons olive oil, divided
2 medium onions, cut into medium dice
3 large cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 pounds lean ground beef or turkey
2 cups canned crushed tomatoes
1/3 cup dark or golden raisins
1 pound 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
1 large egg, beaten

Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

This recipe was originally featured in the USA WEEKEND article Savory Pies in a Snap on October 15, 2006.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.