beefpotatoaubergine
Greek Moussaka
A layered Greek-style moussaka with potatoes, aubergine, courgette, spiced minced beef and a rich Parmesan béchamel topping.
From YouTube · May 2, 2015
A layered Greek-style moussaka with potatoes, aubergine, courgette, spiced minced beef and a rich Parmesan béchamel topping.
35 min
Prep time
1 hr 35 min
Cook time
4 hrs 10 min, resting
Total time
8 servings
Yield
Ingredients
21 ingredients- 2 medium potatoes (about 500g), thinly sliced
- 1 large onion (about 150g), thinly sliced
- 1 large aubergine (about 500g), thinly sliced
- 2 medium courgettes (about 400g), thinly sliced
- 4 tbsp olive oil, divided
- 2 tsp dried thyme, divided
- 1 tsp salt, divided, plus more to taste
- 1 tsp freshly ground black pepper, divided
- 1 large onion (about 150g), finely chopped
- 1 garlic clove, minced
- 1/2 tsp ground cinnamon
- 1 pinch ground cloves
- 1 tbsp tomato paste
- 500g minced beef
- 400g canned chopped tomatoes
- 100g unsalted butter
- 100g plain flour
- 750ml whole milk
- 1/4 tsp ground nutmeg
- 3 egg yolks
- 150g Parmesan, finely grated and divided
Method
21 steps- Preheat the oven to 200°C fan. Lightly brush a 25 x 30cm baking dish with olive oil.
- Combine the sliced potatoes and sliced onion with 1 tablespoon olive oil, some thyme, salt and pepper.
- Spread the potatoes and onion evenly in the dish and bake for 20 minutes.
- Toss the aubergine with 1 tablespoon olive oil, thyme, salt and pepper. Layer it over the potatoes and bake for another 20 minutes.
- Toss the courgettes with 1 tablespoon olive oil, thyme, salt and pepper. Layer them over the aubergine and bake for another 20 minutes.
- Meanwhile, heat the remaining tablespoon of olive oil in a large frying pan over high heat.
- Add the finely chopped onion and cook for 4–5 minutes until softened and lightly caramelised.
- Add the garlic, cinnamon and cloves and cook for 30 seconds.
- Add the tomato paste and cook for 1 minute.
- Add the minced beef, season with salt and pepper and cook while breaking it apart until browned.
- Add the chopped tomatoes and simmer for 5–10 minutes, until most of the liquid has evaporated. Set aside.
- For the béchamel, melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for 1–2 minutes.
- Gradually add the milk in several batches, whisking continuously and allowing each addition to thicken before adding more.
- When the sauce is smooth, thick and beginning to bubble, remove it from the heat.
- Whisk in the nutmeg, black pepper and 100g Parmesan. Allow it to cool for 2 minutes, then whisk in the egg yolks.
- Mix one-third of the béchamel into the beef mixture.
- Spread the beef mixture evenly over the baked vegetables.
- Spread the remaining béchamel over the beef and sprinkle with the remaining 50g Parmesan.
- Bake at 200°C for 25–30 minutes, until golden and bubbling.
- Leave the moussaka to rest for at least 1 hour before slicing into eight portions.
Recipe notes
Helpful tips
- Slice the vegetables evenly so each layer cooks at the same rate.
- Cook the meat mixture until most of the tomato liquid has evaporated to prevent a watery moussaka.
- Add the milk to the béchamel gradually while whisking to avoid lumps.
- Allow the baked moussaka to rest before slicing so the layers hold together.
Equipment
- 25 x 30 cm baking dish
- Large frying pan
- Saucepan
- Whisk
- Knife
- Chopping board
- Spatula
Storage
Cool completely and refrigerate in a covered container for up to 3 days. Reheat individual portions until piping hot throughout. The assembled moussaka can also be frozen for up to 2 months.
Save recipes like this from any YouTube video
Create beautiful, printable recipe cards with ChefScribe.
Get 6 free recipes every month.
