This was actually my first attempt at piping potato. I didn't have a piping bag, so I used a zip lock bag with the corner cut off. Not ideal, but it still looked pretty groovy, especially sprinkled with smoked paprika.
Under the potato layer is a lamb shank mix that the chef cooked a week or so ago and froze in sachets for future use. We tried it as pies with pastry, but this was actually a much nicer way to eat it. We will probably make another Moussaka with one of the other sachets. It was made from eight very large lamb shanks that I picked up from the mobile butcher at the Orange Grove Markets. The mix was made to be deliberately mild so it could go in any direction without dominating. The meat is very tender from the slow cooking method used.
I am looking forward to making this again because I clearly need more piping practice!