This moussaka is the type of dish you can make on a lazy weekend for dinner, or on a weeknight to have for lunch/dinner next day since it takes quite a bit of time to cook. You can of course pre-cook the meat and the potatoes to reduce the baking time, but that’s not how my mom makes it 😉 This is the moussaka I grew up with, and I can’t eat the eggplant version.
- 2 large potatoes
- 1 lb ground beef
- 1 egg
- 1/2 onion, chopped
- 1/2 bunch parsley chopped
- 1 Tbsp olive oil
- 2 Tbsps tomato paste
- 1-1 1/2 cups water
- salt & pepper
- oregano (optional)
- pickles/sour cream for serving
Peel the potatoes and slice them. Try to slice them as uniformly as you can so they all cook at about the same rate. I am pretty bad at estimating sizes, but I think mine were about 1/2 cm, or 1/4 inch. Keep the potatoes in water until you are ready with the meat.
Mix the ground beef with the egg, chopped onion and chopped parsley. Season with salt and pepper. I used ground beef because I was making a small pan, but I like to mix it with ground pork when I make double quantity.
After you are done with mixing the meat, oil a pan and layer the meat and potatoes, starting and ending with a potato layer.
I ended up with 3 layers of potatoes and 2 of meat. Mix the tomato paste with 1-1 1/2 cups of water. Add some dry oregano if you like. Pour over the meat and potatoes. You basically just want enough water to cover the potatoes.
Cover with Aluminum foil and bake at 350 F for 1.5 hrs, checking the potatoes for doneness after 1hr. Remove the foil in the last 10-15 min so you get a nice color on the top. Feel free to add more water if some evaporates!
Serve with pickles and/or sour cream. Mine took a bit longer to cook and the beef turned out a bit clumpy because it was too lean. I know everyone is trying to cut down on fat, but sometimes a little bit of additional fat can make all the difference for a tastier dish 😉