LAMB MOUSSAKA

Serves 6

Essentially Greek Shepherd’s Pie, this is not only is this stupid good, but takes me back years ago to a Greek restaurant in Vancouver where I’d have it. It’s perfect shitty weather food. Bring on the rain.

INGREDIENTS

• 2 large globe eggplants
• Olive oil
• 1 large yellow onion, diced small
• 3 garlic cloves, minced 
• 2 pounds ground lamb 
• 2 cups tomato sauce 
• 1/8 teaspoon ground cinnamon 
• 1/3 cup chopped Italian parsley
• Kosher salt & fresh ground pepper
• 5 tablespoons butter 
• 4 tablespoons all-purpose flour 
• 3 cups milk, warmed 
• 1/8 teaspoon nutmeg
• 1/4 cup breadcrumbs

DIRECTIONS

1. Preheat oven to 350
2. Slice eggplants to get 12 – ¼ inch slices, put them on a baking sheet, drizzle with olive oil, season with salt & pepper and bake 20-25 minutes or until nicely softened 
3. While the eggplant cooks, heat a tablespoon of oil over medium in a large pan and put in onions and garlic – cook until softened, about 10 minutes
4. Add lamb and cook until no longer pink – pour off any fat that accumulates
5. Stir in tomato sauce, cinnamon and parsley - combine well and turn off heat
6. Melt butter in a pot over medium heat, then add flour and stir well until it makes a thick smooth paste – 3-4 minutes
7. Add the warm milk one cup at a time and whisk continuously until smooth
8. Bring to a boil, season with nutmeg, salt & pepper and cook for 2-4 minutes or until thickened
9. In a buttered 9x12 baking dishing, put a layer of eggplant, the ground lamb mixture, rest of the eggplant and then the white sauce 
10. Smooth sauce over the top and scatter wit breadcrumbs
11. Bake about 45 minutes or until getting golden brown, let cool a few minutes and serve

Cottage Pie

This is the 'Dog's Bollocks' (which means "The Best" in British slang). Make it once and you'll be converted into a British food lover forever. It's the ultimate comfort food and an easy family meal pleaser.

And, this dish is originally from Ireland, making it is perfect to feed a big hungry mob for St. Pat's Day, to soak up that Guinness!

Serves 6

INGREDIENTS

• 2 lbs potatoes, peeled and quartered
• 1 1/2 cups grated cheddar cheese
• 6 tablespoons butter
• 1 pound ground beef
• 1 tablespoon olive oil
• 1/2 cup carrots, diced
• 1 yellow onion, diced
• 2 tablespoons all purpose flour
• 1 small can tomato paste
• 1 cup beef broth
• 3 tablespoons fresh parsley, chopped
• Kosher salt
• Fresh ground black pepper

DIRECTIONS

1. Preheat oven to 300
2. Boil a large pot of salted water add potatoes and cook until tender, drain, mash and then stir in 4 tablespoons of the butter and 1 cup of the cheese, set aside
3. Cook ground beef in a large pan until just cooked through - remove to a bowl
4. Using the same pan, heat oil and add onion and carrots - cook until just softened, 5-7 minutes
5. Stir in flour and remaining butter, mix well to form a thick kinda paste & cook for 2 minutes more then add the tomato paste, beef broth, parsley, cooked vegetables, ground beef & season with salt and black pepper to taste - be sure to mix well
6. Grease a large 9'' x 12'' oven proof dish, add the ground beef mixture and top with the mashed potatoes and sprinkle with remaining cheese
7. Bake for 20 minutes.

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WATCH ME COOK THIS...

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