Greek Style Beef and Potato Moussaka Recipe

Prep in:
15 mins
Cook in:
35 mins
Serves:
6
Per Serving %RI
KCAL 390 19%
Fat 20.7g 29%
Sat Fat 8.8g 44%
Salt 0.8g 13%
Sugar 6.9g 7%

Blanch the potato slices in boiling water for two minutes and drain. Heat the oven to 200c.

Heat the olive oil in a large pan and gently sauté the onions and garlic until soft.

Add the beef and brown, seasoning with salt and pepper.

Add the tinned tomatoes, cinnamon, allspice and tomato purée and simmer for ten minutes.

Make the bechamel by melting the butter in a pan on a medium heat and whisking in the flour.

Slowly add the milk, whisking all the time. Season well, add the bay leaf and nutmeg and cook for a couple of minutes until thickening.

Layer the bottom of a 25x16cm lasagne dish with some of the sliced potatoes and add some of the beef mix. Spoon over some bechamel and top with another layer of potatoes. Repeat and finish with the bechamel sauce and some freshly ground black pepper.

Cook in the oven for 30 minutes, until golden and serve with garlic green beans or salad.

Ingredients

400g Rooster potatoes, sliced thinly, lengthwise

500g Minced Beef

120g sliced button mushrooms

1tbsp cinnamon powder

2tsp allspice powder

1 tin chopped tomatoes

1 medium white onion

1 clove of garlic

1tbsp tomato purée

2tbsp olive oil

Salt and pepper to season

For the bechamel:

50g butter

50g flour

400ml skimmed milk

1 bay leaf

A grate of nutmeg

Salt and pepper

400g Rooster potatoes, sliced thinly, lengthwise 500g Minced Beef 120g sliced button mushrooms 1tbsp cinnamon powder 2tsp allspice powder 1 tin chopped tomatoes 1 medium white onion 1 clove of garlic 1tbsp tomato purée 2tbsp olive oil Salt and pepper to season For the bechamel: 50g butter 50g flour 400ml skimmed milk 1 bay leaf A grate of nutmeg Salt and pepper

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