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Beef and Eggplant Pie

This savory pie is an alternative to a shepherd's pie or cottage pie. Despite all the flavorful beef, this pie is chock full of vegetables.
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Prep Time 53 minutes
Cook Time 58 minutes
Total Time 1 hour 54 minutes
Course Main Course
Cuisine American

Equipment

  • 1 measuring cup
  • Measuring spoons
  • 1 knife
  • 1 colander
  • 1 pie pan
  • (Optional) tortilla press
  • 1 skillet
  • 1 Large spoon

Ingredients
  

  • 1 batch Fathead Dough recipe
  • 1/4 cup butter, cubed
  • 2 cups eggplant, peeled and cubed
  • 3/4 lb. ground beef
  • 1 garlic clove, minced
  • 1 can tomato sauce
  • 1 Tvsp. dried parsley
  • 1 Tbsp. oregano
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup mozzarella, shredded
  • 2 medium tomatoes, sliced
  • 2 celery stalks, diced
  • 1/2 tsp. dried basil

Instructions
 

  • Place the cubed eggplant in a colander and sprinkle it generously with salt. Toss. Place the colander in the sink or on a baking sheet. Set aside for about 30 minutes or until ready to use. The salt pulls out any bitter liquid from the eggplant.
  • Prepare the fathead dough.
  • Press the fathead dough into a pie pan. If you have a tortilla press, use the tortilla press to flatten the dough; this method results in a wonderful pie crust.
  • Bake the crust for about 10-12 minutes. Remove from the oven and set aside
  • Rinse the eggplant thoroughly and drain.
  • Melt the butter in a skillet and saute the eggplant cubes for 5 minutes. Remove and set aside.
  • To the same skillet, add the ground beef, onion, celery and garlic until soft. Drain off the grease.
  • Add the eggplant, tomato sauce, basil, parsley, oregano, salt and pepper. Bring to a boil and stir. Remove from the heat.
  • Bake for 20 minutes. Remove from the oven and top with sliced tomatoes.
  • Top the tomatoes with the cheese. Bake for another 5-10 minutes until the cheese is melted. Let stand for 10 minutes before cutting.