In my opinion, there are only two options when it comes to a moussaka recipe. You either make a Greek Moussaka or a Turkish Moussaka. Even though they are basically the same thing, they do use different techniques when cooking their dish.

Thus, imagine my laughter when I opened my mail and found a message from Quora with the title "Is Shepherd's Pie basically British Moussaka?"

Normally, I would have just let the matter rest since, as far as I am concerned, when cooking a moussaka, eggplant is a must. However, I had some frozen ragu leftover from when I made my Traditional Shepherd's Pie with a Twist. So, I said, why not give it a try and see what happens?

Truth be told, from the classic moussaka ingredients, I ended up keeping only the potatoes, thyme, and bechamel sauce. But you know what? It turned out to be the best thing ever. Let me tell you how you can make use of some of your frozen leftovers.

• Cut the potatoes into thin slices. Spread one tbsp olive oil on them, salt and thyme. Mix well, so all the slices are perfectly coated, then place them at the bottom of your ovenproof dish.

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• Bake them in the preheated oven at 180 degrees C (350 F) for 30 minutes.
• In the meantime, you can focus on making the bechamel sauce. Heat up the milk, but don't let it reach the boiling point. You only want it warm.
• In another saucepan, at low heat, melt the butter and add the flour. Mix very well to combine.

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• Gently, start pouring the milk, stirring constantly. I suggest you add it gradually so the flour can incorporate it perfectly.

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• When done, season it with salt, pepper, and nutmeg. Add the grated parmesan and stir. Leave it aside.
• Heat the leftover ragu and combine it with 2-3 tablespoons of your bechamel sauce.
• Take the dish out of the oven and place the ragu on the potato bead. Top it with the feta cheese.

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I used pre-boiled baby potatoes for this dish, but I am sure you can do it with normal baby potatoes that you can boil at home.

• Take the pre-boiled baby potatoes and crush them. You can use a potato masher, a chopping board, a plate, or whatever you want. Just make sure you smash them good.
• Place them on top of the feta cheese, sprinkle the remaining olive oil on them, and return the dish to the oven.

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• Increase the temperature to 200 degrees C (400 F) and let it bake for another 30-35 minutes.
• Take it out of the oven and let it sit for 15-20 minutes before serving.

Even though different versions of moussaka recipes are served in regions such as Balkans or the Middle East, this dish has been made popular by the famous Greek chef, Nikolaos Tselementes, when he wrote his cookbook in 1920. However, the first time the term moussaka was attested in English was way back in 1862.

I am sorry if you were looking for a classic and simple moussaka recipe because this is not a moussaka. It has some similarities, but it lacks the essence of it - eggplants. Regardless of its name, this dish is tasty and juicy and one of the best ways to use your leftovers. This is why I really hope you will give it a try.

* When adding the salt, keep in mind that you have feta cheese in the composition, which is a very salted cheese.

** If you go with frozen leftover ragu, make sure you completely defrost it before actually use it.

*** Don't forget to tag us on Instagram when making it.