Houston Style Greek Moussaka

Greek Moussaka Recipe from my Houston Greek Restaurant.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 4  russet potatoes
• 1  lb  minced meat, lamb or 1  lb beef
• 3  tablespoons butter
• 16  ounces  tinned tomatoes or 1  tablespoon tomato paste
• 1  cup  grated cheese, cheddar, parmesan or 1  cup  kefalotiri
• 1  medium onion, chopped
• 1  tablespoon parsley, finely chopped
•  oil (for frying)
•  salt, pepper
• 8  tablespoons  dried breadcrumbs
•  bechamel sauce
• 1⁄4 cup butter
• 4  tablespoons plain flour
• 5  cups milk (warmed, but not boiling)
• 2  egg yolks
•  salt, pepper
• 1⁄2 cup  grated cheese, cheddar, parmesan or 1⁄2 cup  kefalotiri

Directions

1. Peel the potatoes, wash well and slice into 1/4 inch round slices.
2. Fry the potatoes both sides.
3. Remove from pan and place on absorbent paper to soak up any excess oil.
4. Melt the butter in a saucepan and saute the chopped onion, fry the ground meat (lamb or beef) until browned.
5. Add the finely chopped tomatoes (or paste), salt, pepper and parsley.
6. Cover and simmer until most of the juices are dried up.
7. Remove from the heat and add 1/3 of the cheese and 3-4 tablespoons of the french toast or breadcrumbs.
8. In a greased baking tray, sprinkle about 2 tablespoons of the french toast on the bottom of the tray.
9. Place half the potatoes in a layer on the bottom of the baking tray.
10. Sprinkle 1/3 of the grated cheese over the potatoes.
11. Pour all the mince meat sauce over the potatoes and spread evenly.
12. Finish with the rest of the potatoes in a layer over the meat sauce.
13. To make the bechamel sauce.
14. Melt the butter in a saucepan.
15. Stir in the flour and mix over a gentle heat until it turns slightly yellow and starts to bubble.
16. Remove from the heat and slowly add a little milk and mix in well.
17. Gradually add the rest of the milk, stir over a gentle heat until the sauce boils and thickens.
18. (You may need a hand whisk to use whilst the sauce is slowly thickening, to prevent the sauce going lumpy.).
19. If you get lots of lumps in the sauce, don't worry. Remove the saucepan from the heat. Use an electric mixer to beat the sauce for a couple of minutes and you will get rid of all the lumps. Season with salt and pepper.
20. Stir in the cheese.
21. Leave it to cool for a few minutes, then stir the egg yolks through the sauce until completely mixed inches.
22. Pour the bechamel sauce evenly over the potatoes.
23. Sprinkle the remaining cheese over the sauce and then about 2 tablespoons of the ground french toast or breadcrumbs on top.
24. Bake in a medium oven (350) for approximately 30-40 minutes, or until it reaches a nice golden colour.
25. Remove from the oven and leave it to stand for 5-10 minutes to set before cutting into portions.
26. Serve with fresh crusty bread and a crisp green salad.