I used the moussaka recipe from Mediterranean Paleo Cooking to create this fulfilling, rich dish. The recipe called for eggplant, but I had a lovely bag of shiitaki mushrooms that needed to get used up. The recipe also called for parsley to go with the eggplant. Sub oregano with mushrooms. I also should mention that I used leeks instead of onions. All of these substitutions gave the dish a real earthy/hearty feel. THIS is REAL comfort food. The other good news: plenty of leftovers!
Saute/brown leeks, garlic in your fat of choice. Add ground meat (suggested lamb or beef). Add cinnamon, S&P. While that is sauteeing, mix tomato puree with water; add mixture to meat saute. Transfer to baking dish. Saute mushrooms, just until soft (or eggplant, if following actual recipe) in same pan. Add to baking dish and combine meat mixture with mushrooms. For the topping: combine equal amount of full-fat canned coconut milk (not the TJ’s type thick cream) with arrowroot powder. Over stove top, heat a whole can of coconut milk. Once bubbling, turn down stove top to med-low and whisk in coconut milk-arrowroot powder mixture (this will likely get lumpy and freak you out…I thought I ruined it at first, but sit tight!). In the same bowl I mixed the coconut milk-arrowroot powder, I whisked an egg. Turn off heat (keep pan over warm burner) and whisk in egg. This is where it will start to get really creamy and delicious looking. Make sure you S&P to taste! Pour mixture over meat mixture. Bake in oven at 350 for 3/4 of an hour. Broil for a few minutes to get top golden brown. Remove from oven and let sit at room temperature before cutting and serving.