This moussaka recipe is Greek comfort food.
This easy to make rustic casserole is perfect for those meat and potato lovers!
I’m proud to have partnered with The Ohio Beef Council to bring you this recipe.
What Is Moussaka?
Moussaka is a Greek casserole that can either be made with eggplant or potatoes. As with many family dishes, there are many variations that most likely have a lot to do with regional habits and family traditions.
As a kid, my mom would most often make moussaka with potatoes instead of with eggplants. I suspect she did this because this is how she grew up eating moussaka in the “old country”. Mom’s moussaka usually had layered potatoes, beef, tomatoes and then was covered in a thick white sauce. The beef was always perfectly seasoned, the potatoes soft and the sauce was rich. The version I am sharing with you today is my spin on mom’s dish.
How To Make Moussaka with Potatoes
To make this recipe, start by boiling your potatoes. You don’t need any fancy cuts or slices, just be sure you cut your potatoes into even chunks so that they all cook at the same rate. Once they are ready (this should take about 15 minutes), drain your potatoes and toss them back into the hot pot. Add milk and butter to your potatoes along with a little seasoning, like salt, pepper, garlic and any other herbs or seasoning you like. While the potatoes are cooking, brown your veal. Veal does have slightly more fat than beef, but that combined with its flavor and tenderness makes it an excellent partner to the lightly seasoned, mild tasting potatoes.
Like beef, veal is extremely rich in nutrients. A 3 oz. serving provides more than 10 percent of your daily values for protein zinc, niacin, vitamins B-12 and B-6. Although it can be intimidating, you don’t have to be an expert chef to create a delicious dish using veal. There are plenty of different cooking methods to use including stir-fry, braising, grilling or broiling. The most important tip to remember: don’t overcook veal!
The dish is mainly a layer of mashed potatoes, a layer of veal followed by the final layer of potatoes. Beaten eggs and feta cheese are placed on top just before baking. The egg replaces the traditional white sauce and keeps the dish simple and lean while the feta adds saltiness and flavor. Thi is a no-frills casserole that was made for meat and potato lovers! It is hearty yet simple!
This dish is good old-style comfort food, it is almost as good as moms.
For more about veal including recipe ideas, visit The Ohio Beef Council.
- 3 lbs potatoes, peeled
- ¼ cup butter
- 1 cup milk
- Salt and pepper
- 2 garlic cloves, minced
- 2 lbs ground veal
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup water
- 3 tablespoons parsley
- 3 eggs lightly beaten
- 4 oz feta cheese crumbled
- Preheat the oven to 350 degrees. Spray a casserole dish with non-stick spray and set aside.
- Cut your peeled potatoes into equal pieces and place them in a stock pot. Fill the pot with water up to an inch above the potatoes, cover and place them over high heat. Bring the potatoes to a boil and cook until potatoes are tender. Drain, and return the potatoes to the same pot.
- Add butter and milk to the potatoes and mash with a potato masher until creamy. Stir in garlic, and salt and pepper.
- While potatoes are cooking, prepare the veal. Heat a large skillet over medium heat. Add ground veal. Season meat with oregano, basil, salt, and pepper. Cook veal until crumbled and no longer pink. Add water and parsley, bring to a simmer, reduce heat and allow mixture to cook for 15 minutes.
- Layer 1/2 of the potato mixture on the bottom of the prepared dish. Arrange meat over the potatoes and top with remaining mashed potatoes.
- Lightly beat the eggs and pour over the potatoes, sprinkle the dish with 1/2 of the feta cheese and bake for 45 minutes or until golden and set. Sprinkle with remaining feta before serving.