Moussaka with potatoes and minced meat – if you are not a big fan of the “classic” eggplant moussaka, here is a different version that is not only super delicious, but also slightly easier to make. You can use beef minced meat or pork and beef in 60 / 40 proportion. If you really have to, you can use ready bechamel sauce too, but for best results, take the time to make your own.
1 pound (400g) minced meat
1.5 pounds (700g) potatoes, cut into medium-sized cubes
1 carrot, grated
1/2 pound (250g) tomato paste or canned tomatoes
1 large onion, cut into small cubes
4 cloves garlic, sliced
2 tbsp oil
basil, salt, pepper, paprika, parsley
For the sauce:
1 cup milk
Saute the onion, minced meat, garlic, and the carrot in a pot until the onions start turning translucent. If you are using beef minced meat, add the minced meat first, wait until it starts turning light brown, and then add the onions, garlic, and the carrot.
Add the tomatoes and season. Simmer for a few minutes, then add the potatoes in the same pot, add water, and simmer until the potatoes are almost fully cooked.
Preparing the sauce – in a saucepan, add butter, then whisk in the flower and cook in low to medium for one to two minutes – do not let the flower turn brown. Remove from the heat, add milk, whisking rapidly, and return back to the stove. Pour the milk slowly, whisking continuously, then simmer in low heat until the sauce thickens. Stir in the beaten egg yolks and season with salt and nutmeg.
Cooking the moussaka – Brash a baking dish with olive oil and transfer everything from the pot into the baking dish, then pour the sauce on top, making sure that it fills the corners of the baking dish. Bake at 350 degrees (180 Celsius) for approximately 45 minutes.