Beef Potato Moussaka recipe is a second dish inspired by the recipe of Eggplant Moussaka, which in our country is often cooked by housewives, maybe even more than moussaka with eggplants.
Some even choose to mix vegetables by cooking this recipe with eggplant, squash, and potatoes.
I want to share my Potato Moussaka recipe. I cook it with minced beef, bechamel sauce, and ground cheese.
In the preparation of minced beef sauce, I added zucchini and a little pepper to taste it. You can choose to add them or not.
I prefer to prepare the minced beef sauce not only with onions, minced beef, and tomatoes, but I also add carrots and celery, as we do for Bolognese sauce.
The Bechamel sauce is a classic recipe with flour, butter, and milk.
Ingredients
- 5-6 potatoes
- 400 g of minced beef
- 1 large onion
- 1 carrot
- 1 cerely stick
- 1 green pepper and one zucchini ( facultative)
- 3 large well ripen tomatoes
- salt, pepper
- rosemary
- 1 glass of white wine
- 100 g of ground cheese
For the bechamel sauce
- 400 ml of milk
- 40 g of butter
- 40 g of flour
Directions
- We will peel the potatoes and cut them into thin circular slices 0.5 cm.
- For healthier cooking, we will put the potatoes in the baking pan. Sprinkle the chopped potatoes with oil and salt and put them in the preheated oven to 200 degrees for 20 minutes.
Minced beef sauce
- We will cook the beef sauce for laying the moussaka. In a saucepan, we will add olive oil and finely chopped onion.
- Saute the onion over medium heat for a few minutes.
- Add finely diced carrot and celery. If you will add green peppers and zucchini like me, this is the moment to add them. Dice them and add them to the pan along with the other vegetables.
- Continue cooking, stirring together for 5-7 minutes, and add the minced meat.
- We will continue to simmer for a few more minutes at medium temperature until we see that the meat has changed color and quench it with white wine.
- Wait until the alcoholic part evaporates at high temperature and add the minced tomato cleaned of skin and seeds.
- Let our sauce cook for about 20-25 minutes. You can also add a little water if it needs to cook well.
- Finally, add salt and black pepper, and fresh rosemary.
We will cook the bechamel sauce following the classic recipe. Read the full recipe.
Laying and baking the potato moussaka
- We will continue cooking by laying moussaka for baking. In a pyrex glass casserole, we first place a layer of baking potatoes, then a layer of minced beef sauce prepared with minced meat and vegetables.
- Cover it with a few tbsp of bechamel sauce and 1-2 tbsp of ground cheese.
- Put another layer of baking potatoes and again the ragout sauce. Add the bechamel and the grated cheese on the top.
- Bake the moussaka with potatoes at 180 degrees for 30-35 minutes. Once cooked, take it out of the oven and let it cool for 15 minutes before cutting.
- Cut it in pieces and serve it warm.
Bon Appetit!