Potato moussaka

Potato moussaka

By
From
Encyclopedia of Food and Cookery
Serves
8-10

A popular Greek variation of moussaka.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
750g potatoes, peeled and finely sliced
1 large onion, finely chopped
1kg minced beef or lamb
1 tablespoon fresh oregano, chopped
or 1 teaspoon dried oregano
2 tablespoons tomato paste
1 teaspoon worcestershire sauce
2 garlic cloves, crushed
salt and freshly ground black pepper
4 tablespoons parmesan cheese, grated

Sauce

Quantity Ingredient
30g butter
2 tablespoons plain flour
310ml milk
1 egg, lightly beaten
freshly ground black pepper
salt

Method

  1. Heat 3 tablespoons oil in a frying pan and cook potatoes for 2 minutes on each side; it will be necessary to cook these in 2 or 3 batches. Heat the remaining oil in another frying pan or a saucepan and fry onion very gently for about 5 minutes. Add meat, oregano, tomato, paste, Worcestershire sauce, garlic, salt and pepper to the onion and cook gently for 15 minutes, stirring occasionally.
  2. Line a 2 litres casserole with most of the potato slices. Put half the meat mixture in the casserole, cover with a layer of the remaining potatoes and add rest of meat. Sprinkle over cheese.
  3. To make sauce, melt butter in a saucepan, blend in flour and cook for 1 minute, then add milk gradually, stirring over moderate heat until sauce thickens. Remove from heat. Add egg and season with salt and pepper.
  4. Pour sauce over contents of casserole and cover with a lid. Cook in a preheated moderate oven for about 45 minutes or until top is golden.
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