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Beef and Potato Moussaka

 Beef and Potato Moussaka
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.
8-10 ServingsPrep: 25 min. Bake: 1 hour + standing

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

Directions

  • 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 of 2

Beef and Potato Moussaka (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.