Moussaka - Classic Greek Moussaka with Eggplant

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.

Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours, 45 minutes

Ingredients:

• 3-4 eggplants, about 4 lbs. total
• 1 1/2 lbs. ground beef (or lamb)
• 2 large onions, finely diced
• 2 cloves garlic, minced
• 1 cup red wine
• 1/4 tsp. ground allspice 
• 1/2 tsp. ground Cinnamon powder
• 2 tbsp. tomato paste
• Salt and pepper to taste
• 2 cups grated Carrots
• 1 cup grated Kefalotyri or Parmesan cheese
• 
  
• Bechamel Sauce:
• 1 cup salted butter (2 sticks)
• 1 cup flour
• 4 cups milk, warmed
• 2 cups water, warmed
• Pinch of ground nutmeg

Preparation:

Prep the Vegetables:

Preheat the oven to 400 degrees.

Slice the eggplant in to 1/2 inch slices (length wise). Line baking tray with aluminum foil and lightly grease. Place the eggplants on baking stray and sprinkle some salt & olive oil and bake at 400 degrees for 15 - 20 minutes until the top is golden brown.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling:

In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, tomato paste and carrot. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. Season to taste with salt and pepper (I use crushed red chilly flakes).

Make the Béchamel Sauce:

Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk & water to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in pinch of nutmeg. Return to heat and stir until sauce thickens.

Assemble the Moussaka:

Lightly grease a large deep baking pan (lasagna pan). Leaving a 1/4 inch space around the edges of the pan, place a layer of eggplant slices.

Add 1/2 of the meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and add remaining meat sauce on top of eggplant layer and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.

Gordon's Shepherd's Pie Recipe

By Gordon Ramsay 

Gordon's shepherd's pie recipe uses just the right amount of red wine and Worcestershire sauce to ...

Serves 4

INGREDIENTS

For the shepherd's pie

• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• 500g minced lean lamb
• 1 large onion, finely grated
• 1 large carrot, finely grated
• 2 cloves garlic
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato puree
• Handful of thyme sprigs, leaves picked
• 1 sprig of rosemary, needles chopped
• 250ml red wine
• 300ml chicken stock
• 1kg Desiree potatoes, peeled and cut into chunks
• 50g butter
• 2 egg yolks
• Parmesan, for grating
• Olive oil
• Sea salt & freshly ground black pepper

For the pan-roasted carrots

• 2 sprigs of rosemary
• Small handful of thyme sprigs
• 1 garlic clove
• 500g medium sized carrots, peeled and trimmed
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• Few knobs of butter

METHOD

http://www.youtube.com/watch?v=hpFzc0OJPSc

How to make shepherd's pie

1. Preheat the oven to 180°C/gas 4 and get prepped bywatching Gordon prepare this shepherd's pie.

2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened

3. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning

4. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown

5. For the carrots bring a pan of water to the boil with the rosemary, thyme and garlic. Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry. Heat the oil in a large non-stick sauté pan then add the carrots and some seasoning. Brown the carrots all over until just tender, adding the butter towards the end of cooking

To watch the video Click here