Danielle's hybrid Cottage Pie/Moussaka creation (without the white sauce). We're calling it Cottagesaka! Rich tomato mincemeat with aubergines and a rosemary potato top! Home comfort on a plate.
Cottage Pie Moussaka
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Recipe By Danielle and Adam Schwinger
- Cooking and Prep: 1 h 15 m
- Serves: 6
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No Allergens
Ingredients (11)
Main ingredients
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How to Make Cottagesaka
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Place onion and garlic in a pan on medium heat with olive oil. Cook until onions soften (approximately 10 minutes).
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Slice potatoes (we made three slices from one potato) and add to a separate pan of boiling water and allow to boil for five minutes.
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Add mincemeat to pan with the onions/garlic. Once partially cooked, add beef stock cube and continue to stir to break up the stock cube.
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Pour in passata and turn to lower light and allow to simmer until bubbling for 5-10 minutes.
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Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit).
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Slice aubergine into large thin slices, and starting with the mince, layer up as you would a lasagne. Mince, aubergine, mince, aubergine etc.
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Position the potatoes flat on top and drizzle generously olive oil, salt and pepper over potatoes.
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To finish, sprinkle the leaves of approximately three sprigs of rosemary.
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Leave to cook for 35-40 minutes until the potatoes brown up.
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