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This moussaka recipe is a traditional Macedonian meat and potato casserole filled with seasoned ground beef, sliced potatoes, and tomato sauce held together by a rich and creamy custard. It’s my family’s definition of comfort food!
Macedonian moussaka is right up there with fried pork pizza and shakshuka as some of my all-time favorite recipes from my homeland! You’re going to love how easy it is to make.
Allow me to introduce my favorite childhood dish: traditional Macedonian moussaka. 😍 You may be familiar with Greek moussaka, a layered casserole made with eggplant and lamb in tomato sauce. In Macedonia, our moussaka is a potato-based version, with flavor-loaded layers of seasoned ground beef and russet potatoes. It’s Mediterranean soul food at its finest!
Why I Love This Moussaka Recipe
- It’s a family favorite. Moussaka, a.k.a. meat and potatoes casserole, is a classic comfort food. I grew up eating this savory dish, and now my family loves it as much as I do.
- There are layers of flavor. My moussaka recipe is simple to make and packed with cozy flavors of juicy beef, tomatoes, potatoes, and sautéed onions, held together by a creamy, eggy custard.
- It’s make-ahead friendly. This moussaka is easy to assemble and refrigerate up to two days in advance, which makes it great for weeknight dinners. Just pop it in the oven before you’re ready to serve!
What Is Moussaka?
Moussaka is an eggplant or potato-based casserole from the Balkans and Middle East. Moussaka to Macedonians is like shepherd’s pie to Americans. Or, lasagna to Italians. While a lasagna has layers of pasta, moussaka has layers of vegetables and a filling of saucy minced meat. You’ll find plenty of moussaka recipe variations out there, but in Macedonia, ground beef and potatoes are a must.
Ingredients You’ll Need
The ingredients for a Macedonian moussaka are crazy simple. We don’t fuss around! Here are some quick notes on what you’ll need. Scroll to the recipe card for a printable ingredients list.
- Potatoes – I use russets, but just about any potato works in this recipe. Feel free to use Idaho potatoes or Yukon golds.
- Onions – Yellow onions or another mild onion are best.
- Ground Beef – I like to use lean ground beef as it keeps the casserole from becoming too greasy. You can use other ground meat, like turkey or chicken if you prefer.
- Tomato Paste – Or tomato purée.
- Eggs and Milk – For the custard. You can use any milk you have on hand, whether that’s whole milk, 2%, etc.
- Seasonings – I flavor my moussaka with garlic, paprika (sweet or smoked), salt, and pepper.
How to Make Macedonian Moussaka
Assembling moussaka is easy: it’s a layer of potatoes, a layer of ground beef, and repeat. Top that with a mixture of milk and eggs and bake! Here’s a breakdown of the steps to make it:
- Par-boil the potatoes. First, boil sliced potatoes in salted water for 5 minutes. Afterward, drain and rinse the potatoes under cold water.
- Sauté. Meanwhile, sauté onions in a skillet with oil, and add your ground beef. Let that cook while you break up the beef, making sure the meat gets nicely browned.
- Season the beef. Stir in a little minced garlic, followed by the tomato paste. Next, add the seasonings and take the pan off the heat.
- Assemble. Start with a layer of sliced potatoes, and layer the ground beef and potatoes into a greased casserole dish. In a bowl, whisk the eggs with milk, salt, and pepper, and then pour this over the casserole.
- Bake. Your moussaka goes into the oven at 375ºF for about 50 minutes, until it’s set in the middle. Give it a few minutes to rest, then slice and serve!
Recipe Tips
- Slice the potatoes thin. I usually aim for 1/4″ slices. Too thick, and the potatoes won’t soften.
- Pre-cook the potatoes. Par-boiling the potatoes ensures that they’ll cook through once they’re baked in the oven. The salted water also gives them more flavor. Don’t skip it!
- Don’t overcook the potatoes. Is anyone else getting the sense that a moussaka’s success comes down to the potatoes? One more important step: after a few minutes in the boiling water, be sure to drain and rinse the potato slices right away. This stops them from overcooking and becoming mushy.
- The meat sauce will be thick. Moussaka meat sauce is much thicker than, say, Bolognese sauce, which is intended for pasta. The ground beef mixture needs to be thick enough so that the moussaka holds together when you slice into it.
- Season to taste. The last key to the best Macedonian moussaka? Seasoning! I give suggested seasoning amounts in the recipe card but feel free to taste your ground beef mixture and adapt the seasoning how you like it.
What to Serve With Moussaka
While I’ll make this moussaka for just about any occasion, whenever I can, I love going all out with a Macedonian-style feast. I’ll throw some kebapi (kebabs) or chicken skewers on the grill to eat alongside our moussaka slices, with a Macedonian shopska salad and fluffy flatbread to share. We sometimes start the meal with my lentil soup recipe, and obviously, there’s baklava for dessert!
Storing and Reheating Leftovers
- Refrigerate. Store this Macedonian moussaka in an airtight container in the fridge for up to 3 days.
- Reheat. When reheating, you’re going to want to go low and slow. For best results, cover the moussaka with foil and place it in the oven for 30 minutes at 325ºF.
- Freeze. You can also freeze your moussaka. Allow it to cool and then place it in an airtight container to freeze for up to 3 months. Let the moussaka thaw and come to room temperature before you reheat it.
More Casserole Recipes
- Ground Beef Casserole
- Italian Sausage and Eggplant Casserole
- Zucchini Tomato Casserole
- Eggplant Lasagna
- Beef Zucchini Casserole
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Macedonian Moussaka
Ingredients
- 6 russet 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
- Prep. Preheat oven to 375˚F. Grease a 13×9-inch baking dish.
- Par-boil the potatoes. Cook sliced potatoes in boiling salted water for 5 minutes. Drain under cold water and cool immediately. Set aside.
- Sauté. Heat olive oil in a skillet over medium heat. Add the onion and cook for 2 minutes. Add the ground beef, breaking it apart with a wooden spoon while it cooks until browned, about 5 minutes.
- Add garlic and tomato. Stir in garlic. Add tomato paste and stir until completely incorporated.
- Add seasonings. Season beef with paprika, salt, and pepper. Taste for seasonings and adjust accordingly. Remove from heat and set aside.
- Assemble the moussaka. 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 the remaining beef mixture and top with the last layer of potatoes. Set aside.
- Make the custard. 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! Bake for 45 to 55 minutes, or until the egg custard is set and the potatoes are golden brown. Let rest for 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.
Delicious! I used smoked paprika and it was wonderful! I also added chopped carrots to the meat mixture after it browned just to add some veggie content, which works too (even if itโs not as authentic).
This may be entering my normal rotation after making it only once. Thank you!
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So glad you loved it! Smoked paprika and carrots sound like tasty additionsโgreat way to sneak in some veggies too! Happy to hear it might become a regular for you! Thank YOU! ๐
Help! Everything looked delicious and then I baked it. The custard separated from everything else. I even made sure the potatoes were dry. What did I do wrong?
Hi, this recipe looks great! I am allergic to eggs, is there an option to skip the eggs or an alternative?
Hi! You can skip the eggs or use a substitute like applesauce or a flaxseed mixture. Enjoy the recipe! ๐
I made this for our Church in Switzerland . every one at YOU Church , young and older enjoyed this delicious dish . thank you for the recipe . blessing to you all .
I’m so glad to hear that everyone at YOU Church enjoyed it! It’s wonderful that it was such a hit with all ages. Thanks for sharing, and blessings to you as well!
Mine came out very dry on top. I wish I had read comments before committing to the cooking! Next time I will cover it while baking. I think I will need to add more spices and salt as well, and possibly a little beef broth (or just more tomato paste/sauce) to the meat mixture.
Hi!
I appreciate your feedback on the recipe. โค๏ธ Macedonian moussaka is traditionally prepared with a dry texture on top, which is characteristic of the dish. However, I completely understand that this might be unexpected. Your idea to cover it while baking sounds like a great way to adjust the recipe to better suit your taste. It’s always wonderful to see how recipes can be adapted and personalized! ๐
Thanks for the comment! I like knowing that the dry top is expected ๐ Always fun to try new to us ethnic dishes!
Iโm guessing the parsley is just sprinkled on top? I am not seeing where itโs supposed to be, however, it appears thereโs some in the meat and on top.
Hi, I’m trying this recipe for the first time! I can’t anywhere in the recipe that says when the parsley should be added – I read all the comments and saw where someone asked, and you said to read the recipe, not the blog post, but I can’t find it in the recipe either. Thanks!
I’m so sorry about that. Thanks for letting me know! You can add it in with the tomato paste.
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! ๐