Greek-Style Beef and Potato Moussaka

Greek Style Beef and Potato Moussaka
Prep in Prep in:
20 mins
Cook in Cook in:
30 mins
Serves 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%

Method

  1. Blanch the potato slices in boiling water for two minutes and drain. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
  2. Heat the olive oil in a large pan and gently sauté the onions, mushrooms and garlic until soft.  Add the beef and brown and season.  Add the tomatoes, cinnamon, allspice and tomato purée and simmer for 10 minutes.
  3. Make the sauce 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.
  4. Arrange the bottom of a 25x16cm lasagne dish with some of the sliced potatoes and spoon over the beef mix then the white sauce then top with another layer of potatoes. Repeat and finish with the white sauce and some freshly ground black pepper.
  5. Cook in the oven for 30 minutes, until golden and serve with garlic green beans or a crisp salad.

Ingredients

400g fluffy potatoes, e.g Maris Pipers, sliced thinly, lengthwise
2 tablespoons olive oil
1 medium white onion, peeled and chopped
120g button mushrooms, sliced
1 garlic clove, peeled and chopped
500g minced beef
1 x 400g can chopped tomatoes
1 tablespoon ground cinnamon
2 teaspoons ground allspice powder
1 tablespoon tomato purée

For the white sauce (Béchamel sauce):
50g butter
50g flour
400ml milk
1 bay leaf
Pinch ground nutmeg

400g fluffy potatoes, e.g Maris Pipers, sliced thinly, lengthwise
2 tablespoons olive oil
1 medium white onion, peeled and chopped
120g button mushrooms, sliced
1 garlic clove, peeled and chopped
500g minced beef
1 x 400g can chopped tomatoes
1 tablespoon ground cinnamon
2 teaspoons ground allspice powder
1 tablespoon tomato purée
For the white sauce (Béchamel sauce):
50g butter
50g flour
400ml milk
1 bay leaf
Pinch ground nutmeg

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