Moussaka Cottage Pie

Delicious. But, please use fresh mashed potatoes! Simply delicious. We used tomatoes from the garden (in a pasta sauce) and eggplant. Simply terrific. This is one of my family’s favorite recipes.

Absolutely loved this! I followed others’ advice and salted the eggplant for 30 minutes before following the remaining directions. I used up some turkey burgers I had in the freezer the first time, and ground pork the second time. Both were delicious. I didn’t have cloves, but allspice made a great substitute. Well definitely make this again and again!

Not having enough white potatoes , my topping was half sweet potato, which worked great! Meshed well with raisins and cinnamon.

Delicious. I used ground lamb. I

Delicious AND labor intensive. I would deduct one star overall for the time and effort required. Made this for my son who enjoys more exotic dishes.

I modified this a bunch, because I wanted to shorten cooking time. Not sure I succeeded, but it turned out well any way. I followed the directions for the onions, spices, meat, tomatoes. Instead of mashed potatoes, I diced red potatoes and fried them in a large skillet. When they were getting tender I added the eggplant, also diced, and a few chopped mushrooms. When all that was tender, I added the meat mixture, stirred it in, and let it combine for about 5 minutes. Pretty easy dish. Good flavors.

Great recipe just as listed, or you can a little cheese etc. If you are in a hurry you can cube and cook the eggplant with the onions.

We liked this recipe. It was good but I may look through the other reviews for other tips for the next time as I didn’t change too much. I didn’t have any raisins so I left those out. I was unsure if we would like it with the cinnamon and clove but it had a good flavor. I did add a bit of salt and pepper to our taste. I made fresh mashed potatoes as I had some that needed used up. I will make this again!

I would have given it a 5 it took less time. My husband who doesn’t like eggplant liked this. I made my own mash potatoes. Cooked my meat separately & drained. Used 1 lb of meat & a container of bella mushrooms. I also added some salt. I soaked my eggplant with salt before using. It never got golden.

I loved this! I did double the spices, added a tsp of cumin, and salted the meat mixture liberally. I used lean ground turkey and didn’t have a problem with it being too oily. Using the refridgerated potatoes made it a dish I could put together easily without dirtying up every pan in the kitchen. It was nice to find a dish that had the comfort food feel of lasagna but without having to use noodles. I’ll definitely be making this again!

add feta to either instant or store bought refrigerated mashed potatoes and double the spices to make it quick and tasty! …and a dash of red wine when the meat is almost done cooking…yum!!!

Loved it. Used lamb instead of beef. Even better as leftovers.

Wow, so good. I just used the meat & sauce mixture that was extra from a lasagna, and leftover mashed potatoes. This recipe fit my leftover situation perfectly, and we just loved it. Thanks for sharing!

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.

I browned and drained the meat before transferring it to a casserole dish to bake in the oven. I also made my own mashed potatoes rather than instant, and added a layer of mozzarella cheese. This dish was a first for our household and it was enjoyed. It has been added to the rotation.

Made exactly as described except that I used home-made mashed potatoes (Chef John’s Perfect Mashed Potatoes recipe, from this website) instead of refrigerated. I used the ground beef and dark raisins options. DELICIOUS! And I loved that I only had to use one cooking dish… unfortunately, I decided to brown the potatoes under the broiler for 2 minutes after baking 20 minutes on the bottom oven rack, and I had it too close to the heating element so I burned the handle of my nice 12″ Calphalon skillet…. live and learn. (Broiling did brown the potatoes beautifully though!)

Very good! I loved an eggplant in it. Tasted almost like mushrooms. My 8-year old kids didn’t appreciate it, though:) I did go through all the eggplant-bleeding process, that’s not mentioned above.

Loved it…I made it vegetarian, by substituting 1 12oz package of Morningstar Farms meatless crumbles for 2 lbs of ground meat. And, I sprinkled crumbled feta over the eggplant before topping with mashed potatoes.

Great recipe. I made it many times. Once with eggplant and once with zucchini. Once with mashed potatoes and once with white sauce. Next time I’ll add some sliced almond. Wonderful recipe.

I changed the recipe bit due to Gluten and dairy allergies, but found it very enjoyable.

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.