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Beef and Potato Moussaka

My son—who is now 27—brought home this Greek moussaka recipe with potatoes (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. —Jean Puffer, Chilliwack, British Columbia
Beef and Potato Moussaka
Beef and Potato Moussaka Recipe photo by Taste of Home
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  • Total Time
    Prep: 25 min. Bake: 1 hour + standing
  • Makes
    6 servings

Ingredients

  • 1 pound ground beef
  • 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 whole milk
  • 4 large eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 5 medium potatoes, peeled and thinly sliced

Directions

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside.
  • 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 the cheese sauce and all of the meat mixture. Arrange remaining potatoes over meat mixture; top with remaining cheese sauce.
  • Bake, uncovered, until a thermometer reads 160°, about 1 hour. Let stand for 10 minutes before serving.

Beef and Potato Moussaka Tips

Does moussaka contain potatoes?

Some Greek moussaka recipes contain potatoes, but traditional moussaka is typically made with eggplant instead.

Can I make moussaka in advance?

We don't recommend preparing this moussaka recipe in advance. If you're short on time, cook as directed, cool the moussaka and then refrigerate until you're ready to eat. Reheat in the oven until warmed through.

What other Greek recipes should I try?

We have plenty of other Greek recipes to try! Some of our favorites are spanakopita and this Greek-inspired beef pita recipe. For a sweet treat, try these Quick and Easy Baklava Squares.

What goes well with moussaka?

When you're looking for dishes to pair with moussaka, you won't go wrong with Greek recipes. A simple Greek salad or these Greek-Style Stuffed Peppers would complement Greek moussaka with potatoes.

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor, and Peggy Woodward, Taste of Home Senior Food Editor
Nutrition Facts
1 serving: 488 calories, 24g fat (12g saturated fat), 205mg cholesterol, 918mg sodium, 40g carbohydrate (9g sugars, 3g fiber), 27g protein.

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Reviews

Click stars to rate
Average Rating:
  • 2124arizona
    Jul 9, 2017

    This recipe tasted great. We omitted the cinnamon, though.

  • LadyArmstrong
    Jun 20, 2014

    I thought moussaka was made with eggplant?

  • abrandau
    Dec 31, 2013

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

  • bbhagan
    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).

  • Hayley2003
    Nov 7, 2012

    No comment left

  • ehume127
    Mar 13, 2012

    No comment left

  • nickheather
    Oct 4, 2011

    No comment left

  • Colleen55
    Apr 11, 2011

    No comment left

  • ashd052406
    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!!

  • issalyn
    Jan 3, 2010

    No comment left

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