A Greek spin on the English classic made with the warm spices of Greek Moussaka. This is an easy and delicious comfort food that is sure to please. Absolutely one of my favorite creations. I’m sure others have done it but I dreamed it up last night and we loved it
1/4 cup dry red wine or substitute chicken stock
1 large onion, peeled and diced
2 cloves garlic, peeled and minced
1 pound ground lamb
2 tablespoons olive oil
1 14-ounce can diced tomatoes
2 tablespoons tomato paste
1/4 teaspoon ground cloves
1 pinch ground allspice
1-inch cinnamon stick
1 bay leaf
Kosher salt and freshly ground black pepper
2 large carrots, peeled and chopped
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
½ cup half-and-half or milk
- Preheat oven to 375°F.
- In a large skillet (I prefer an iron skillet) over medium heat, add the olive oil. Add the onion and carrots to the pan and cook, stirring occasionally, until very tender, about 10 minutes. Add the ground meat and cook, stirring occasionally, until just browned, about 5 minutes.
- Add the garlic, tomatoes, tomato paste, cloves, allspice, cinnamon, bay leaf, and 1/2 cup water and bring the liquids to a boil. Reduce the heat to medium-low, season with salt and pepper, and simmer, stirring occasionally, until most of the liquid has reduced and the sauce is thick, about 30 minutes. Add the peas.
- Add the red wine and continue simmering until the wine has reduced and developed a sweet aroma, 2 to 3 minutes. Remove and discard the bay leaf and cinnamon stick. Remove from heat and set aside.
- Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
- Mash the potatoes with the butter, milk, and salt. Spread potatoes over the meat mixture, then crosshatch the top with a fork. Bake in the same skillet until golden, 30 to 35 minutes.