2 in 1: Greek Mousaka & American Shepherd's Pie

Ingredients:

• 1 large eggplant (2 1/2 pounds), peeled and cut into 1-inch chunks
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 can (14.5oz) stewed tomatoes
• 1 cup chopped bell peppers
• 1 cup chopped mushrooms 
• 2 teaspoons tomato paste
• 2-3 large potatoes
• 1/3 cup chopped fresh flat-leaf parsley
• 2 tsp dried basil
• 1 cup (9 ounces) ricotta cheese*
• 1 large egg
• Salt and pepper to taste
• red paprika
• olive oil 
• 2 TB butter 

Preheat oven to 450 degrees. On a baking sheet, toss eggplant with oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to casserole dish, spreading in an even layer. In a large saucepan, warm oil over medium heat. Add onions, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Add peppers and mushrooms and cook a couple more minutes then stir in tomatoes, tomato paste, parsley, garlic, salt and pepper. Simmer 15 minutes. Spread the mixture evenly over the eggplant. 

In a pot boil potatoes in water until cooked. Drain and mash them with butter. Add ricotta, egg, 1/8 teaspoon pepper and salt to taste.  

Pour mixture over the casserole, and spread evenly to the edges. Sprinkle some red paprika on top. 

Heat broiler.  Broil until topping is browned in spots, 5 to 10 minutes. Serve hot. 

Makes 6 Servings   

*Araksya's Tip: You can use other kinds of cheeses you have. You can replace cheese with sour-cream.

Mashed Potatoes with Roasted vegetables

I made up this recipe when my husband harvested some red potatoes from our garden.


4 potatoes
2 boneless chicken breasts quartered
1 yellow squash diced
1 zucchini diced
1 eggplant peeled and diced
1 big bell pepper, diced (I used red pepper)
1 onion chopped
1/2 cup milk
2 cloves garlic with skins
1 tsp paprika
2 TB parsley chopped
1 tsp dry basil
oil
salt and pepper


Preheat oven to 400 degrees.

Boil potatoes in a pot with water until cooked through. Drain and mash them in the same pot adding milk, salt and pepper to taste, half of the paprika and parsley. Cover and set aside to stay warm.

Meanwhile arrange the veggies and chicken on a big cookie sheet, drizzle with some olive oil, add dry basil, the rest of paprika, salt and pepper and roast in the oven for 30 minutes or until the veggies are browned and the chicken is cooked.
Remove the skin from the roasted garlic and mash it with a fork.
Cut the chicken into bite-size pieces and add to the potatoes along with the veggies and garlic.


Makes 4-6 servings

Araksya's tip: I used the red potatoes with skins.