Potato Moussaka

Potato Moussaka

By Jelena Dakic

A great family favourite with main ingredients being potatoes and mince thus very much loved by any kid that tries it.
It is a relative of a Greek moussaka but originates in the Balkans (and is nowhere near as complex :-) ). 

Approx 1.5kg of thinly sliced potatoes (or, ideally, no more than 5mm thick slices)
500-600g of mince (pork or beef)
1 large onion quartered
1 large carrot cut into 2-3cm thick pieces
A handful of celery cut into 3-4cm pieces
2 small (or 1 large) cloves of garlic
1 tablespoon of oil
1 heaped teaspoon of vegetable stock powder
1 heaped teaspoon of ground paprika
Salt and pepper to taste pepper
1 egg
Half a cup of milk

A handful of grated mild cheddar to sprinkle on top (added at the same time egg and milk are added).

  1. Into the BIKM bowl place onions, carrots, celery and garlic and chop them by pressing ‘pulse’ 3-4 times.
  2. Add oil and sauté for 3 minutes on temp 100deg speed 1.
  3. Once Veggies are cooked add the vegetable stock powder and pepper (leave the salt out in case Veg. Stock Powder has salt in it) and set cooking time to 6min, temp 100deg and speed to 1 AND as soon as you start the cooking process again add the mince through the opening on the lid in smallish chunks.
  4. Once all the mince has been added take a quick look through the opening on the lid to check there are no visibly large chunks of mince and if you see any just increase the speed to 3 for 5 seconds and then turn down to 1 and let it cook.
  5. While the meet is browning peel and slice potatoes.
  6. Grease the bottom and sides of your baking dish and layer half the potatoes into it ensuring the whole dish is covered and the potato layer is relatively even in thickness (ideally no thicker than 2cm).
  7. Once the mince has finished cooking add ground paprika and pulse couple of times and taste to gauge how much additional salt will be required.
  8. Layer the mince over the potatoes in the baking dish again ensuring even coverage and then layer the remaining potatoes over it.
  9. Lightly drizzle (or spray) some oil on top and salt it lightly (please remember that while the mince might feel ‘salty enough’ you are also using 1.5kg of potatoes so some additional salt is required to ensure dish is not bland.
  10. Bake in a centre of a preheated oven on 210 degrees for 45min.
  11. Lightly beat the egg and milk and pour over the Moussaka and place back into the oven for 10 additional minutes (same temperature).
- If you are using a glass baking dish you need to ensure that the milk is at lukewarm (you pop the milk only into the microwave for 30sec before you add eggs to it). Do not pour cold milk into your glass dish as the temperature change will cause the dish to crack/break.
- You can, if you wish, skip adding the egg and/or milk altogether but will still need to cook it the full 55-60min.