Cottage Pie with a Twist | Moussaka Style Cottage Pie Recipe | Delicious Instant Pot Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Ground turkey reduces fat while lentils provide a vegetarian option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: less expensive cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is cost-effective.

Press the sauté function button on the Instant Pot and cook on high heat.

Once the display reads 'HOT', add 1 tablespoon of neutral oil.

Add 1 pound of ground beef and break it up with a spatula until the red is nearly gone.

Add 1 large diced red onion and cook until tender.

Add 8 minced garlic cloves and sauté for about 30 seconds.

Deglaze the pot with 1/4 cup of red wine and reduce until nearly gone.

Stir in 2 tablespoons of dried oregano, 2 tablespoons of dried mint, a touch of cayenne pepper, and 1 teaspoon of hot smoked paprika, cooking for another 30 seconds.

Add 2 tablespoons of tomato paste and mix well.

Pour in 1/2 cup of chicken broth, add 1 bay leaf and 1 cinnamon stick.

Add 3 medium peeled and diced eggplants and 1 can of diced tomatoes with juices, then season with salt and black pepper.

Seal the Instant Pot and set it to pressure cook on high for 10 minutes.

While the sauce cooks, peel, wash, and dice 4 to 5 large russet potatoes and place them in a large pot.

Cover the potatoes with water by at least 1/2 inch and add a dash of salt.

Bring to a simmer, then reduce heat and simmer for about 8 to 10 minutes until soft.

Drain the potatoes and place them in a bowl, adding a dash of salt, black pepper, and 2 tablespoons of butter.

Cover the bowl to help melt the butter.

Once melted, add 1/2 cup of freshly grated Parmesan cheese and mash or whip the potatoes, adding milk until desired consistency is reached.

Mix in 2 egg yolks and set the potatoes aside until the sauce is done.

After the sauce is finished, perform a quick or natural release of pressure, then open the lid and remove the bay leaf and cinnamon stick.

In a greased 9 by 13 inch baking dish, add the sauce and spread it evenly.

Dollop the whipped potatoes over the sauce and spread evenly, scoring the top for texture.

Sprinkle 1/2 cup of freshly grated Parmesan cheese on top.

Bake uncovered in a preheated oven at 350°F (176°C) for 1 hour or until golden brown.

Let rest for about 5 minutes before serving, garnishing with parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens