Prep 0 mins
Cook 40 mins
My answer to moussaka for the person such as yours truly who does not like eggplant. I have had this recipe in my sacred I Hate Eggplant recipe file for close to twenty years. I've adapted this from the original recipe out of a Woman's World magazine. To make vegetarian, substitute 1 1/2 pounds zucchini squash for the meat. This is a favorite recipe of mine.
- 1 lb small red potato, peeled and left whole
- 1 lb yam, peeled and cut into large chunks
- 1 lb ground lamb (or combination of both ground lamb and ground beef) or 1 lb ground beef (or combination of both ground lamb and ground beef)
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes, or
- 1 1⁄2 cups fresh stewed tomatoes seasoned with basil garlic & oregano
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 2 cups milk
- 1⁄4 cup unbleached flour
- 2 tablespoons butter or 2 tablespoons extra virgin olive oil
- 1⁄8 teaspoon freshly ground nutmeg
- salt and white pepper
- 1 egg yolk
- 1⁄2 cup feta cheese (read *Note)
- 1 1⁄2 lbs zucchini, peeled and grated (substitute for meat)
- *Note: I like to use a combination of cheese such as Parmesan, feta and myzithra, for example. (The original recipe called for Parmesan.).
- Preheat oven to 400 degrees. Butter or oil 2 quart baking dish.
- In large pot of bring to boil enough water to cook potatoes and yams until still slightly firm. Drain and rinse briefly under cool water to stop cooking process.
- Meanwhile, in medium skillet over medium-high heat brown meat (or zucchini if preparing vegetarian) in butter or olive oil until cooked about 5 minutes.
- Add tomatoes, cinnamon and cumin. Lower heat, cover and simmer 5 minutes.
- Sauce: In medium saucepan, whisk together milk, flour, butter and nutmeg over medium heat. Stir constantly, bring mixture to high heat, but do not boil. Simmer 1 minute. Season with salt and pepper. Remover from heat, cool slightly, then whisk in egg yolk.
- Thinly slice potatoes and yams.
- Place half of the potatoes and yams on bottom of prepared oven-proof baking dish. Layer with meat or zucchini mixture, then add the remaining potatoes.
- Pour sauce over the top of mixture. Lastly, sprinkle with cheese.
- Bake 30-40 minutes until potatoes and yams are fork tender and crust is golden. If it looks like casserole is browning too quickly on top, either reduce heat a little or cover top of casserole with aluminum foil.