Beef and Potato Moussaka Recipe
Beef and Potato Moussaka Recipe photo by Taste of Home

Beef and Potato Moussaka Recipe

Publisher Photo
My son-who is now 27-brought home this recipe for moussaka (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. Men love the hearty meat-and-potatoes combination.
TOTAL TIME: Prep: 25 min. Bake: 1 hour + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour + standing
MAKES: 8-10 servings

Ingredients

  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3/4 cup water
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried mint, optional
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • PARMESAN SAUCE:
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 4 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 5 medium potatoes, peeled and thinly sliced

Nutritional Facts

1 serving (1 each) equals 285 calories, 14 g fat (7 g saturated fat), 129 mg cholesterol, 570 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside.
  2. For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt.
  3. Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half of the cheese sauce and all of the meat mixture. Arrange the remaining potatoes over meat mixture; top with the remaining cheese sauce.
  4. Bake, uncovered, at 350° for 1 hour or until a meat thermometer reads 160°. Let stand for 10 minutes before serving. Yield: 8-10 servings.
Originally published as Beef And Potato Moussaka in Country Woman January/February 2005, p31

Nutritional Facts

1 serving (1 each) equals 285 calories, 14 g fat (7 g saturated fat), 129 mg cholesterol, 570 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Beef and Potato Moussaka

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (3)
2 Star
 (4)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 20, 2014

I thought moussaka was made with eggplant?

MY REVIEW
Reviewed Dec. 31, 2013

I agree with a previous review - seemed rather bland. I wish I had put some corn in with it.

MY REVIEW
Reviewed Dec. 9, 2013

I make it with lamb instead of hamburger, bump up the amounts of spices, and cook down a can of tomatoes since I never have tomato paste. I have also found that if I bake the potatoes first, they work better because I like to cook my Moussaka in a deeper dish for more layers (the first time I had raw potatoes in the middle after baking).

MY REVIEW
Reviewed Mar. 13, 2012

This was very bland. I like a little flavor in my food.

MY REVIEW
Reviewed Feb. 15, 2011

I have to admit, I wasn't sure of this before I made it. But the moment I took it out of the oven I started to gain hope...it looked very nice with a nightly browned top. It tasted even better! Very hearty. When making this, like one person said the parmasan was lumpy...do two things, make sure to stir the milk/flour mixture constantly even before it boils. Place the parmasan in a small bowl and wisk it with the salt before adding to the milk and flour egg mixture. This will make it lump free. I used a hair less cinnamon/it was a nice add touch to this meal. You for sure can taste the cinnamon but I don't think it was any over powering at all! Do try this dish!!

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