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Beef Moussaka

· Prep: 30 min · Cook: 1 hour · Serves 5
#greek #beef #dinner

Ingredients

Potato Layer

  • 2 large potatoes (about 1.5 lbs), peeled and thinly sliced (1/8-inch thick)
  • 2 tbsp olive oil
  • Salt and pepper to taste

Meat Sauce

  • 1 lb ground beef
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup beef or vegetable broth (or red wine if you have it)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (or regular paprika)
  • 1/2 tsp chili powder (adjust to taste)
  • 1/2 tsp dried oregano
  • 1/4 tsp ground cinnamon (optional, but adds warmth)
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp onion powder (optional)
  • 1/2 tsp black pepper
  • 1 tsp salt (adjust to taste)
  • 1/4 tsp sugar (optional, to balance acidity)
  • 2 tbsp olive oil

Béchamel Sauce

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 cup grated Parmesan cheese
  • 1 egg yolk
  • Salt and pepper to taste

Instructions

1. Prepare the Potatoes

Preheat the oven to 400°F (200°C). Toss the potato slices with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Bake for 15-20 minutes, flipping halfway, until the potatoes are tender but not fully cooked. Remove and set aside. Reduce the oven temperature to 375°F (190°C).

2. Make the Meat Sauce

  1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until softened, about 3-4 minutes.
  2. Add the ground beef and cook until browned, breaking it up with a spoon.
  3. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
  4. Add the crushed tomatoes, broth (or wine), and all the spices. Stir well.
  5. Simmer for 15-20 minutes until the sauce thickens. Taste and adjust seasoning.

3. Make the Béchamel Sauce

  1. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden.
  2. Gradually whisk in the warm milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
  3. Remove from heat and stir in nutmeg (if using), Parmesan cheese, egg yolk, salt, and pepper.

4. Assemble the Moussaka

In a 9x13-inch baking dish, layer half of the potato slices on the bottom. Spread the meat sauce evenly over the potatoes. Top with the remaining potato slices. Pour the béchamel sauce over the top layer, spreading it evenly with a spatula.

5. Bake

Bake for 40-45 minutes, or until the top is golden brown and bubbly. Let the moussaka cool for 15-20 minutes before slicing and serving.