Best Beef N Eggplant Pie Recipes

BEEF AND EGGPLANT PIE

Beef and Eggplant Pie image

My 100th recipe! Found this in an old book, McCall's Casserole Cookbook. I've yet to make it (I don't usually post first, but this is an auspicious occasion), but certainly will do soon!

Provided by lecole54

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

pastry for single-crust pie
1 small eggplant (about 1 pound)
6 tablespoons butter
1/2 cup onion, finely chopped
1 garlic clove, crushed
3/4 lb ground chuck
1 tablespoon parsley, chopped
1/4 cup celery top, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 dash pepper
1 (8 ounce) can tomato sauce

Steps:

Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
Cut unpeeled eggplant into ½-inch cubes; measure 2 cups.
In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
Preheat oven to 375°F.
Melt rest of butter in medium skillet. In it, sauté onion and garlic until onion is tender - about 5 minutes.
Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.

Nutrition Facts : Calories 269.9, Fat 21.5, SaturatedFat 11.2, Cholesterol 69.7, Sodium 736.3, Carbohydrate 9, Fiber 4, Sugar 4.5, Protein 11.6

MOUSSAKA COTTAGE PIE

Moussaka Cottage Pie image

One nice feature of this dish is that you can cook and bake the pie in the same skillet.

Provided by USA WEEKEND Pam Anderson

Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil, divided
2 medium onions, cut into medium dice
3 large cloves garlic, minced
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 pounds lean ground beef or turkey
2 cups canned crushed tomatoes
⅓ cup dark or golden raisins
1 pound eggplant, cut into 1/4-inch thick slices
Salt and pepper
1 (24 ounce) package refrigerated mashed potatoes, warmed in the microwave according to instructions
1 large egg, beaten

Steps:

Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 27.7 g, Cholesterol 95.3 mg, Fat 13.8 g, Fiber 3.4 g, Protein 28.3 g, SaturatedFat 3.9 g, Sodium 568.9 mg, Sugar 6.1 g