Moussaka with minced meat and potatoes

For a large family or a feast with friends! Moussaka with minced meat and potatoes, a very satisfying composite dish that will appeal to everyone without exception. It is hearty, masculine, bright, appetizing, with a cheese crust. You can cook in portions and serve on a festive table.

naniki

The author of the recipe

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Composition / ingredients

Servings:

Main Ingredients:

Minced meat

500

Potatoes

500

Bell pepper

Tomatoes

Onion

Salt

to taste

Ground black pepper

to taste

Thyme, thyme

to taste

Paprika

to taste

Sunflower oil

Sauce "Bechamel":

Milk

400

Wheat flour

Nutmeg

to taste

Butter

Fill:

Hard cheese

Chicken eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 5 g

Fats 50 % 12 g

Carbohydrates 29 % 7 g

157 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
How to cook minced meat moussaka? Collect all the products on the list. Wash the vegetables well, dry them. Defrost minced meat overnight on the bottom shelf of the refrigerator. You can change the set of vegetables to suit your preferences: take zucchini, eggplant.
Step 2:
Peel the potatoes, cut into small cubes and fry on all sides until browned in a frying pan in vegetable oil. Inside, the potatoes should remain firm. That is, fry it only until the crust, not until it is ready. Transfer the potatoes to a separate bowl.
Step 3:
Chop the onion and fry until transparent in a frying pan in vegetable oil. Cut tomatoes and bell peppers into cubes. It is not necessary to remove the skin from tomatoes.
Step 4:
Add the minced meat and continue roasting. When the minced meat turns pink, add diced tomatoes and sweet red pepper, salt, add spices and simmer under the lid for 15 minutes.
Step 5:
Grease the baking dish or molds with oil. Fill them with half of the total volume of potatoes (250 grams).
Step 6:
Put a layer of meat and vegetables on top of the potatoes.
Step 7:
And add the remaining potatoes. Put the molds in an oven heated to 200 degrees for half an hour. Separately prepare the sauce "Bechamel" - lightly fry the flour in butter and gradually pour in cold milk with constant stirring. When the sauce thickens and becomes homogeneous, cool it.
Step 8:
In a bowl, beat the eggs to a froth with a fork. Mix them with cheese.
Step 9:
Add the cooled bechamel sauce to the egg-cheese mixture, mix.
Step 10:
Remove the moussaka from the oven and pour over the resulting sauce. Bake the dish in the oven for another half hour.
Step 11:
When the moussaka is browned, you can serve it. Sometimes it is not browned, but left a little pinkish - for an amateur.

Moussaka is a dish of the Balkan peoples, a dish for a large family, hearty, can be festive, long in preparation and requiring a lot of ingredients. But the result is worth it! It's worth a try.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !