Potato Moussaka Recipe

Name: Potato Moussaka Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tablespoon Vegetable Oil; 1 lb Ground Beef; 1/3 cup Onion; 1 clove peeled crushed Garlic; 1/4 cup Tomato Sauce; 2 tablespoons Tomato Puree; 1 tsp Salt; 1/4 tsp Black Pepper; 1 tsp Summer Savoury; 2 cups Water; 2 Lbs Potatoes; 1/4 cup Carrots; 2 cups Milk; 1/2 tsp Dried Mint; 6 tablespoons Butter; 1/2 cup Flour; 1/2 tsp Salt; 3 Egg Yolks; 1/2 cup Feta; 1/4 tsp Ground Nutmeg

Pure Veg📍Authentic Indian🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Beef

Ingredients for Potato Moussaka Recipe

Complete culinary measure (20 items) · Scale servings or deselect pantry items in the cart panel

Jump to Instamart Cart

Vegetable Oil

1 tablespoon

Ground Beef

1 lb

Onion

1/3 cup

Garlic

1 clove peeled crushed

Tomato Sauce

1/4 cup

Tomato Puree

2 tablespoons

Salt

1 tsp

Black Pepper

1/4 tsp

Summer Savoury

1 tsp

Water

2 cups

Potatoes

2 Lbs

Carrots

1/4 cup

Milk

2 cups

Dried Mint

1/2 tsp

Butter

6 tablespoons

Flour

1/2 cup

Salt

1/2 tsp

Egg Yolks

Feta

1/2 cup

Ground Nutmeg

1/4 tsp

Preheat oven to 350 F.

Step-by-Step Instructions

Preheat oven to 350 F.

Heat oil in a skillet. Add the ground meat and cook, breaking it down with a wooden spoon for 6-7 minutes, until browned. Add onion and garlic. Add carrots (optional).Add salt, black pepper, dried mint, summer savory, thyme (optional), tomato sauce and tomato paste. Cook for 2-3 minutes, stirring frequently.

Grease a 9×9 or 9×13 baking dish with oil.

Add in the drained potatoes and meat mixture. Stir to evenly distribute the meat into the potatoes.

Add cold water to the baking dish, so it just covers the top of the potatoes.

Bake for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked.

In the mean time prepare the Bechamel sauce (or the Bulgarian Style Topping).

For the Bechamel:

In a bowl, swish egg yolks. Set aside.

Melt butter in a saucepan. add flour. Cook for 3 minutes on medium heat, stirring frequently.

Slowly add the milk, whisking to incorporate. Add salt and nutmeg. Cook for 3 minutes, until thickened. Let the mixture cool for 5 minutes. Add in the egg yolks (with feta). Let the sauce stand at room temperature, while the potatoes and meat are cooking.

Pour the sauce over the cooked potatoes. Top with cheese. Bake for 15 minutes, until golden. You can broil for 1-2 minutes, if the top is not getting to the desired golden color.

For the Bulgarian Moussaka topping:

In a bowl beat together eggs, yogurt, milk, flour, then add salt and baking soda.

Pour over the moussaka . Top with cheese. Bake for 10-15 minutes, until golden.