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 Paste
• 5 gSalt
• 0.5 gBlack Pepper
• 1 gDried Thyme
• 480 mlWater
• 908 gPotatoes
• 45 gCarrots
• 480 mlMilk
• 1 gDried Mint
• 85 gButter
• 60 gPlain Flour
• 3 yolks (51 g)Egg Yolks
• 0.5 gGround Nutmeg

Make it

Method

1. 01

   Preheat the oven to 175°C conventional (155°C fan). Peel and dice 908 g potatoes into roughly 1 cm cubes; 908 g is the edible peeled weight. In a wide pan heat the measured 15 ml vegetable oil, break up 454 g raw ground beef and brown for 6–7 minutes until no raw-looking mince remains. Add 60 g diced onion, 5 g garlic and 45 g diced carrot, and soften for 2–3 minutes. Stir in 60 ml plain tomato sauce, 30 g tomato paste, about 3.5 g of the measured salt, 0.5 g pepper, 1 g dried thyme and 1 g dried mint; cook for 2 minutes.

2. 02

   Mix the potatoes with the cooked meat in a deep baking dish. Pour in up to the measured 480 ml water, enough to almost cover the potato layer rather than automatically adding it all to a shallow dish. Bake uncovered for 40–50 minutes, until the potato centres are tender and most liquid is absorbed. While this base bakes, prepare the topping without shortening the potato-cooking stage.

3. 03

   Melt 85 g butter in a saucepan, whisk in 60 g plain flour and cook for 2 minutes. Slowly whisk in 480 ml milk; keep stirring about 3 minutes until thick enough to coat a spoon. Season with the remaining 1.5 g salt and 0.5 g ground nutmeg. Take off heat and cool about 5 minutes; whisk a spoonful of warm sauce into the three yolks (51 g), then gradually stir the tempered yolks back into the saucepan off the heat. Spread over the fully tender potato mixture and bake a further 15–20 minutes until the topping is set and golden. Rest 10 minutes before cutting into four large portions. Optional source cheese is not included in the quantities or nutrition.