Beef and Potato Moussaka Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
• STEP 3.Add the onion, garlic, and spices to the skillet. Cook until the onion is softened and the spices are fragrant.
• STEP 4.Add the tomato paste and diced tomatoes to the skillet. Stir well to combine. Simmer for 10 minutes.
• STEP 5.Meanwhile, peel and slice the potatoes and eggplant into thin rounds.
• STEP 6.In a greased baking dish, layer half of the potato slices on the bottom. Top with half of the meat mixture, followed by half of the eggplant slices.
• STEP 7.Repeat the layers with the remaining ingredients, finishing with a layer of eggplant on top.
• STEP 8.In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux. Cook for 2 minutes.
• STEP 9.Gradually whisk in the milk, stirring constantly until the sauce thickens. Season with salt, pepper, and nutmeg.
• STEP 10.Pour the béchamel sauce over the moussaka, spreading it evenly.
• STEP 11.Bake in the preheated oven for 45-50 minutes, or until the top is golden and the potatoes are tender.
• STEP 12.Allow the moussaka to cool for a few minutes before serving. Serve hot, garnished with fresh herbs if desired.

Cooking Tips

• To save time, you can prepare the meat mixture and béchamel sauce in advance.
• For a vegetarian version, you can substitute the ground beef with lentils or mushrooms.
• Moussaka tastes even better the next day, so you can make it ahead of time and reheat it for a quick and delicious meal.

Storage and Serving

• Leftover moussaka can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the moussaka in the oven or microwave until heated through.
• Serve the moussaka as a main dish with a side salad and crusty bread for a complete meal.