
Moussaka-Style Shepherd’s Pie

How To Make Soufflé Pancakes with Blueberry Jam | Kid Chef Matth…

How To Make Fried Rice | Geoffrey, Madeline and Anna Zakarian

How To Make Ham, Egg + Cheese Hash Brown Waffles | BLD Recipe

Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…

Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…

Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast

Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…

Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…

How To Make Tso Tini Cocktail | John Cusimano

How To Make Rachael's General Tso's Chicken

How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray
Ingredients
- 1 medium eggplant (about 1 1/4 pounds)
- Salt
- 5 Russet potatoes (about 3 1/2 pounds) peeled and each cut into 6 cubes
- 2 tablespoons olive oil
- 1 pound ground lamb or beef
- 1 tablespoon fresh oregano or marjoram, finely chopped OR 1 teaspoon dried oregano or marjoram
- 1 teaspoon crushed red pepper
- 1 fresh bay leaf
- 1/2 teaspoon ground allspice
- A pinch ground cinnamon
- Pepper
- 1 onion, finely chopped
- 3 to 4 cloves garlic, chopped
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- About 1 cup chicken stock
- 1/2 cup crème fraiche
- About 1/3 cup whole milk
- About 1/8 teaspoon freshly grated or ground nutmeg, to taste
- 1 large egg yolk
- 1 1/2 cups (about 6 ounces) grated Gruyère
- About 1/1 cup (about 2 ounces) grated Parmigiano–Reggiano
Yield
Serves: 6
Preparation
Position a rack in the center of the oven; preheat the broiler.
Peel the skin off of two sides of the eggplant and trim off the top. Slice lengthwise into long, thin planks about 1/4- to 1/2-inch thick then dice into small pieces.
Place the cubed potatoes in a medium pot and add enough cold water to cover by an inch. Bring to a boil, salt the water and cook until tender, 10-12 minutes.
Meanwhile, in a large, deep skillet, heat the olive oil, two turns of the pan, over medium- high to high. Add the meat and cook until browned, breaking it up with a spoon, about 5-6 minutes. Add the oregano or marjoram, crushed red pepper, bay leaf, allspice and cinnamon; season with salt and pepper.
Pat the eggplant dry and add to the meat along with the onion and garlic. Cook, stirring occasionally, until the vegetables are softened, 7-8 minutes. Add the tomato paste; stir one minute. Add the wine and stir until evaporated, about a minute. Add the stock, reduce heat to low and simmer until the meat mixture thickens, about 3 minutes.
Drain the potatoes and return them to the hot pot. Add in the crème fraîche and milk; mash until smooth. Add the nutmeg and season. Stir in the egg yolk.
Discard the bay leaf from the meat mixture and transfer to a medium casserole dish. Top with the mashed potatoes and smooth the top with a spatula. Sprinkle with cheeses and broil until browned and bubbling, 3-4 minutes. Serve from the dish into shallow bowls.