Moussaka Cottage Pie
4 tablespoons butter or olive oil
2 medium onions, diced
3 or more large cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 pounds grassfed ground beef
2 cups chopped tomatoes or canned crushed tomatoes
1/3 cup dark or golden raisins
1 pound eggplant, cut into 1/4-inch thick slices (about 2 medium)
Salt and pepper
3 cups mashed potatoes (leftovers or fresh)
1 large egg, beaten
Heat 2 Tbs. butter 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 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.
Pour the meat mixture into a casserole dish. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake at 400 degrees on lower rack until sauce is bubbly and potatoes are browned, about 20 minutes.