So this delicious recipe came about when we fancied Moussaka but didn’t have all the ingredients to make it, rather than dash out to the local store we thought we would try experimenting and boy are we glad we did! I think this will become a staple in our kitchen and it certainly feels like a perfect Fall recipe. We used the International Collection Oil Dipping Olive Oil with Basil & Sundried Tomato to cook the onions and garlic. The dipping oils are very versatile as they are great cooked and uncooked.
If you have young children who might be fussy eaters, this recipe is a great way of sneaking vegetables into their diets. They won’t even notice the Eggplant in this dish.
Also check out or super easy way of making mash. We hope you enjoy this dish.
1lb Ground Lamb
1 Large white onion
1 Large red onion
2 Large eggplants
3 Large fresh tomatoes
1 tsp Dried rosemary
1 tsp Minced garlic
2 tbsp Tomato ketchup
1 tbsp Worcestershire sauce
1/2 litre Beef stock
6 Large potatoes
1 tsp International Collection Oil Dipping Olive Oil with Basil & Sundried Tomato
¼ tsp Salt
1/2 tsp Ground pepper
You will need a rectangle baking/oven dish for this recipe
Slice the eggplant, place on a baking tray sprinkle some of the salt across them and place in a preheated oven set at 350°F. You want to cook them through but the slices do not want to be browned, these will be cooked fully later on. This will take around 15mins. Once cooked place in the base of the oven dish to cool.
At the same time you put the eggplant in the oven place the potatoes into the oven to bake. These will need to have been pricked so that they don’t burst and they need to fully bake so will be in the oven for 90mins.
Once you have completed the above, dice the onion, heat the oil in a cast iron pan and add the onions cooking until soft to touch, adding the minced garlic as the onions are nearly cooked.
Once the garlic and onions are well mixed, add the minced lamb. Cooking through until brown. At this point chop the tomatoes and add these, the dried rosemary and the stock. We prefer beef stock as it gives an all-round meaty flavor. Sometimes too much lamb flavor, we find, is too overpowering. Stir in a pinch of salt, plenty of pepper, the Worcestershire sauce and the tomato ketchup.
Let the mixture cook gently for around 15/20 mins, stirring occasionally. Once the sauce is bubbling and the smells are starting to fill the kitchen take the pan off the heat and allow to cool.
Once cooked remove the potatoes from the oven allowing to cool for 10 mins. Place a large mixing bowl on the counter. Cut each potato in half, scraping the insides into the mixing bowl leaving the skins to the side. Once all have been scraped use a fork to gently mash the butter into the potato. This really is the easiest way of making mash! And we are pretty certain that it’s the best tasting mash too!
Once your mash potato is ready it’s time to construct the pie.
Grab your rectangle dish with the eggplant in it, gently pour the mince mix over the eggplant and top with the mash potato using a fork to ensure an even spread of the potato across the dish.
At this point if you want the dish can be covered and when completely cooled placed in the fridge. It will keep like this for up 24 – 36 hours. Otherwise return to the oven and bake for a further 25 mins or until the top of the potato is brown and crispy and the mince and sauce is starting to bubble.
Serve with steamed green veg – peas, kale or broccoli are all a great match for this delicious warming dish. Perfect for Fall!