Dinner

Potato Moussaka

Name: Potato Moussaka
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Ingredients: 1 tablespoon vegetable oil; 1 lb ground beef; 1/3 cup onion; 1 clove garlic, peeled and crushed; 1/4 cup tomato sauce; 2 tablespoons tomato puree; 1 tsp salt; 1/4 tsp black pepper; 1 tsp summer savory; 2 cups water, cold; 2 lbs potatoes, drained; 1/4 cup carrots, optional; 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 cheese; 1/4 tsp ground nutmeg; eggs, amount not specified; yogurt, amount not specified; baking soda, amount not specified

A baked potato and ground beef moussaka with a rich béchamel topping, with an alternative Bulgarian-style topping option.

1 hr 20 min
650 kcal

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Preheat the oven to 350°F.
Step 2:
Heat the oil in a skillet.
Step 3:
Add the ground beef and cook, breaking it up with a wooden spoon, for 6–7 minutes until browned.
6–7 min
Step 4:
Add the onion and garlic.
Step 5:
Add the carrots, if using.
Step 6:
Add 1 teaspoon salt, black pepper, dried mint, summer savory, optional thyme, tomato sauce, and tomato puree.
Step 7:
Cook for 2–3 minutes, stirring frequently.
2–3 min
Step 8:
Grease a 9×9-inch or 9×13-inch baking dish with oil.
Step 9:
Add the drained potatoes and meat mixture to the baking dish.
Step 10:
Stir to distribute the meat evenly through the potatoes.
Step 11:
Add cold water to the baking dish so it just covers the potatoes.
Step 12:
Bake for 40–50 minutes, until the water is absorbed and the potatoes are fully cooked.
40–50 min
Step 13:
Meanwhile, prepare the béchamel sauce or Bulgarian-style topping.
Step 14:
For the béchamel, swish the egg yolks in a bowl and set aside.
Step 15:
Melt the butter in a saucepan.
Step 16:
Add the flour and cook over medium heat for 3 minutes, stirring frequently.
3 min
Step 17:
Slowly add the milk, whisking to incorporate it.
Step 18:
Add 1/2 teaspoon salt and the nutmeg.
Step 19:
Cook for 3 minutes, until thickened.
3 min
Step 20:
Let the mixture cool for 5 minutes.
5 min
Step 21:
Stir in the egg yolks and feta.
Step 22:
Let the sauce stand at room temperature while the potatoes and meat cook.
Step 23:
Pour the sauce over the cooked potatoes.
Step 24:
Top with feta cheese.
Step 25:
Bake for 15 minutes, until golden.
15 min
Step 26:
Broil for 1–2 minutes if needed to reach the desired golden color.
1–2 min
Step 27:
For the Bulgarian-style topping, beat together eggs, yogurt, milk, and flour in a bowl.
Step 28:
Add salt and baking soda.
Step 29:
Pour the Bulgarian-style topping over the moussaka.
Step 30:
Top with feta cheese.
Step 31:
Bake for 10–15 minutes, until golden.
10–15 min