Beef -N-Potato Moussaka

READY IN: 1hr 30mins
Recipe by Sassy in da South

This recipe is from one of my TOH cookbooks that we have enjoyed many times.

Top Review by Mama_Jennie

I'm not sure exactly how Moussaka is supposed to look but my cheese sauce became very firm after cooking for an hour at 350. The meat mixture was a very interesting combination of sweet and savory and was good by itself with the potatoes. But combined with the cheese/custard like sauce it wasn't very tasty. I want to try the recipe again but maybe use semi-cooked potatoes so I don't have to bake it so long.

Ingredients Nutrition


  1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
  2. Stir in the water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside.
  3. For sauce, melt butter in a saucepan over medium heat.
  4. Stir in flour until smooth; gradually add milk.
  5. Bring to a boil; cook and stir for 2 minutes or until thickened.
  6. Remove from the heat.
  7. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly.
  8. Add the Parmesan cheese and salt.
  9. Place half of the potato slices in a greased shallow 3-qt. baking dish.
  10. Top with half of the Parmesan sauce and all of the meat mixture.
  11. Arrange the remaining potatoes over meat mixture; top with the remaining Parmesan sauce.
  12. Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender.
  13. Let stand for 10 minutes before serving.

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