Greek beef moussaka


After a lot of research, notes and reading a bunch of recipes of moussaka, here we go a personal variation:

  • 3 lb of potatoes, mashed
  • 1 tbsp olive oil
  • 2 onions, chopped
  • 1 lb ground beef
  • 1/4 cup of red wine
  • 1 tbsp tomato paste
  • 3 tomatoes cubed
  • 4 cloves of garlic, minced
  • 1/8 tsp ground cinnamon
  • 2 bay leaves
  • 1/8 tsp ground allspice
  • salt and pepper to taste
  • approx. 1/2 cup of grated Parmigiano cheese

When the pan is hot, add the oil and using a wooden spoon, sauté the onions until translucent; add the meat and continue to sauté until lightly browned. Add wine, tomato paste, cubed tomatoes, garlic, cinnamon, bay leaves, allspice and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 40-45 minutes. After the sauce starts to thicken, take of heat and put it aside. In a big dutch oven, put one layer of mashed potatoes, one of meaty sauce, another layer of mashed potatoes and finally the last layer of meat and the final top layer of mashed potatoes. Some people would like all this with sauce bechamel, but me and my family we are not really a fan of that sauce, so we topped up the moussaka with a lot of Parmigiano cheese. For the mashed potatoes, we used some milk, sour cream and butter, but everybody can be creative and use whatever they have on hand or in the fridge.



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