Potato Moussaka

What you need

Ingredients

Measured for 4 servings.

• 15 mlvegetable oil
• 454 gGround Beef
• 60 gOnion
• 5 gGarlic
• 60 mlTomato Sauce
• 30 gTomato Puree
• 5 gSalt
• 0.5 gBlack Pepper
• 5 gDried Thyme
• 480 mlWater
• 908 gPotatoes
• 45 gCarrots
• 480 mlmilk
• 1 gDried Mint
• 85 gButter

Make it

Method

1. 01

   Weigh and prepare all ingredients for Potato Moussaka: 15 ml Vegetable Oil, 454 g Ground Beef, 60 g Onion, 5 g Garlic, 60 ml Tomato Sauce, 30 g Tomato Puree, 5 g Salt, 0.5 g Black Pepper, 5 g Dried Thyme, 480 ml Water, 908 g Potatoes, 45 g Carrots, 480 ml Milk, 1 g Dried Mint, 85 g Butter. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Ground Beef with the remaining ingredients in an even layer.

3. 03

   Bake on the middle rack for about 50 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.

4. 04

   For minced meat, confirm that the centre reaches at least 71°C; no raw or pink area should remain.

5. 05

   Divide Potato Moussaka into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.