Meat, eggplants and Potatoes: Moussaka in the style of shepherd's pie

Shepherd's pie, or shepherd's pie, is a classic British dish consisting of layers of mashed potatoes and meat. Ruth Oliver takes the familiar and beloved dish, and brings it to the Mediterranean regions with a combination of roasted eggplants. The surprising combination gives Shepherd's Pie the familiar taste of moussaka, and when you prepare this meal in individual portions in transparent jars - it is doubly impressive.

Moussaka style shepherd's pie

Recipe by: Ruth Oliver

30 minutes work, 60 minutes total, easy to prepare, 7 diners

For the meat:

3 tablespoons of oil

500 grams of ground beef (you can combine with a little lamb)

1 chopped onion

1 carrot cut into small cubes

1 grated tomato

2 grated garlic cloves

salt

ground black pepper

1 teaspoon coriander seeds

For the eggplants:

2 eggplants

2 grated garlic cloves

1 tablespoon of oil

For the mashed potatoes:

4 potatoes

5 tablespoons of olive oil

salt

Black pepper

Preparation:

How do you make shepherd's pie-style moussaka?

1. Start by roasting the eggplants on the grill or over an open fire or in the oven, until they are soft. Cool slightly and peel.

2. At the same time, cook the potatoes whole, cool and peel or cut into large cubes. Soak in water and filter.

3. Prepare the meat: Heat oil in a pan, add onion and fry for about 8 minutes, until it becomes transparent. Add the carrot and coriander seeds and fry for another 4 minutes. Add the meat and continue to fry it until the meat crumbles and changes color, and there are no liquids in the pan. Grate in a tomato, 2 cloves of garlic and season with salt and pepper. Mix and remove to a bowl.

4. To the same pan in which we prepared the meat, add a tablespoon of olive oil, the roasted eggplants, 2 cloves of garlic, salt and pepper, and fry for 3-4 minutes until the eggplant liquids dry out a little.

5. The Mashed potatoes: Mash the potatoes into a uniform Mashed potatoes without lumps and add olive oil, salt and pepper.

6. Assemble the dish: At the bottom of each jar put a heaping spoonful of eggplant Mashed potatoes, on top of 2 heaping spoons of meat, and cover with 2 spoons of mashed potatoes. Mark grooves on the Mashed potatoes layer with the fork.

7. Heat the oven to 180 degrees and bake for about 20 minutes, until the potatoes soften a little. Serve hot.

8. Tip: The dish can also be prepared in a family pyrex mold.