Traditional Macedonian Moussaka – An easy Moussaka recipe made with ground beef, spices, and potatoes. This traditional Macedonian recipe is satisfying comfort food that tastes amazing!
A TRADITIONAL MACEDONIAN RECIPE
My favorite childhood dish is THIS Traditional Macedonian Moussaka, aka Meat and Potato layered casserole. 😍
Flavorful layers of ground beef and potatoes with a baked crunchy milk and egg custard; a true comfortable dish for the soul.
Moussaka to Macedonians is like shepherd’s pie to Americans. Or, lasagna to Italians. Just like shepherd’s pie, moussaka is a satisfying casserole that is a meal in itself.
The variations in moussaka recipes go beyond the filling and topping. Ground turkey or a vegetarian portobello filling is one. Some recipes even call for layer of other vegetables like zucchini squash, or eggplants. BUT, where I come from, a layer of thinly sliced potatoes with a filling of ground beef is a must.
Ingredients for Moussaka
The ingredients for a Macedonian moussaka recipe are simple:
- potatoes
- onions
- ground beef
- tomato paste
- eggs
- milk
- seasonings
How to make Traditional Macedonian Moussaka (Minced Meat with Potatoes)
Let’s get this right – It’s a layer of potatoes, layer of ground beef, another layer of potatoes, one more layer of beef, and a last layer of potatoes. Top that with a mixture of milk and eggs and you’re set. Got it? Good! 😊
- Preheat oven to 375˚F
- Next, cook sliced potatoes in boiling salted water for 5 minutes; drain under cold water and cool immediately. Set aside.
- Then, heat olive oil in heavy skillet over medium heat and add onion; cook for 2 minutes.
- Next we add ground beef; break apart with a wooden spoon and cook until browned, about 5 minutes. Stir in garlic.
- Then, add tomato paste and stir until completely incorporated.
- Season beef with paprika, salt, and pepper. Taste for seasonings and adjust accordingly. Remove from heat and set aside.
- Layer 1/3 of the sliced potatoes on the bottom of a baking dish.
- Then, top the potatoes with half of the ground beef mixture.
- Next, arrange another layer of potato slices over beef. Add remaining beef mixture and top with last layer of potatoes. Set aside.
- In a bowl, whisk the eggs; then whisk in the milk, salt, and pepper; continue to whisk until thoroughly combined.
- Next, pour the milk mixture over the potatoes.
- Then, bake for 45 to 55 minutes, or until casserole is set.
- Finally, let the moussaka rest for 10 minutes before cutting and serving.
How to make ahead
- Moussaka can be assembled and refrigerated up to two days in advance and baked just before serving.
How to store Moussaka
- Fridge: Moussaka can be stored in an airtight container and kept in your fridge for up to 3 days.
- Freeze: You can also freeze your Moussaka. Simply cool and then place in an airtight container and freeze for up to 3 months.
- Reheat: When reheating, you’re going to want to go low and slow. Let Moussaka thaw and come to room temperature. Then, for best results cover the Moussaka with foil and place in the oven for 30 minutes in a 325˚F oven.
What is the difference between Moussaka and Lasagna?
- Moussaka is a dish similar to lasagna, the primary difference being that it uses potatoes instead of noodles, and it also contains different spices.
What to serve with Moussaka?
- Serve Moussaka with a Shopska Salad and crusty bread.
More Casseroles
- Chicken Enchilada Potato Casserole
- Ground Beef and Cauliflower Rice Casserole
- Wild Rice and Kale Chicken Casserole
ENJOY!
Tools used in this recipe
Meat and Potato Casserole {Traditional Macedonian Moussaka}
Ingredients
- 6 russett potatoes, peeled, cut into 1/4-inch round slices
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 pound ground beef, (hot pork sausage tastes great, too)
- salt and pepper to taste
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 1/4 cup chopped fresh parsley
- 3 eggs, beaten
- 2 cups milk
Instructions
- Preheat oven to 375˚F.
- Cook sliced potatoes in boiling salted water for 5 minutes; drain under cold water and cool immediately. Set aside.
- Heat olive oil in a skillet over medium heat and add onion; cook for 2 minutes.
- Add ground beef; break apart with a wooden spoon and cook until browned, about 5 minutes.
- Stir in garlic.
- Add tomato paste and stir until completely incorporated.
- Season beef with paprika, salt, and pepper. Taste for seasonings and adjust accordingly. Remove from heat and set aside.
- Grease a 13x9-inch baking dish.
- Layer 1/3 of the sliced potatoes on the bottom of the prepared baking dish.
- Top the potatoes with half of the ground beef mixture.
- Spread 1/3 potato slices over beef.
- Add remaining beef mixture and top with last layer of potatoes. Set aside.
- In a separate bowl, whisk the eggs; then whisk in the milk, salt, and pepper; continue to whisk until thoroughly combined.
- Pour the milk mixture over the potatoes.
- Bake for 45 to 55 minutes, or until custard is set and potatoes are a golden brown.
- Let rest 10 minutes before cutting and serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
![Shopska Salad | www.diethood.com | The Macedonian version of a chopped salad with cucumbers, tomatoes, onions, peppers and white [feta] cheese.](https://diethood.com/wp-content/uploads/2015/07/Shopska-Salad-Macedonian-Chopped-Salad-280x280.jpg)
I made this vegan, added a little cumin and ginger – very tasty!! Also covered for first 45 min, then uncovered for last 10 min. Used Gardein crumbles, 1 cup oat milk, 1/4 cup cashews in hot water in food processor, 2 Tbsp nutritional yeast and 1 flax egg) The flax egg made little brown dots everywhere but flavor & consistency was still good!!
I’m very glad you enjoyed it! Thank YOU! 🙂