INGREDIENTS
Potatoes
-1.5kg / 3.3lb White Potatoes (any variety)
-Salt & Pepper to taste
Meat Filling
-500g / 1.1lb Lean Pork Mince (or any other ground meat)
-2 medium Brown Onions
-4 cloves Garlic
-1 tsp Smoked Paprika (or any other Paprika)
-1 tsp Ground Black Pepper
-1 tbsp Tomato Paste
-1/4 cup Basmati Rice
-1 bunch Parsley
-Salt to taste
To Deglaze the Pan
-1 tsp Vegetable Stock Powder (omit if using Vegetable Stock)
-1/2 cup Water (or Vegetable Stock)
Yogurt Topping
-200g Greek Yogurt (low-fat)
-3 Eggs
-1/2 tsp Salt
-1/2 tsp Ground Black Pepper
-1/8 tsp Ground Nutmeg
For Cooking
-1 tbsp Cooking Oil (eg. vegetable, sunflower, canola etc.)
-Salt to taste
METHODS
Step 1: Prepare ingredients
Dice the onions and set aside
Mince the garlic and set aside
Peel the potatoes and thinly slice. Set aside
Remove the parsley leaves from the stems and roughly chop. Set aside
Combine ingredients for the Yogurt Topping in a bowl and mix to combine. Refrigerate until ready for use
Step 2: Cook the meat filling
Heat a fry-pan on high-heat and add 1 tbsp of cooking oil. Swirl the pan to coat the surface with oil
Add the minced pork and spread in a single layer. Leave the pork to cook without mixing until well-seared
Add the diced onion & a pinch of salt
Mix until the onions have softened, the pork is fully cooked, and most of the excess moisture has been evaporated
Turn the heat to low and add the garlic. Mix for ~1 minutes or until the garlic becomes fragrant
Add the paprika, black pepper & 1/2 tsp salt. Mix for ~1 minute
Turn the heat up to medium and add the tomato paste. Mix for ~2 minutes
Turn the heat off and add salt to taste
Add the rice & chopped parsley. Stir to combine
Remove mixture from pan and set aside
Step 3: Deglaze the pan
Return the pan back to the stove on medium heat
Add the vegetable stock powder & water
Scrape any fond left in the pan
Turn the heat off and reserve the liquid
Step 4: Assemble the moussaka
Layer 1/3 of the sliced potatoes on the bottom of a baking tray. Ensure potatoes are overlapping. Lightly season with salt & pepper
Add 1/2 the meat filling on top of the potato layer
Layer another 1/3 of the sliced potatoes on top of the meat filling. Lightly season with salt & pepper
Add the remaining 1/2 of the meat filling on top of the potato layer
Layer the remaining 1/3 of the slices potatoes on top of the second meat layer. Lightly season with salt & pepper
Step 5: Bake the moussaka
Cover the tray with foil
Bake in a pre-heated oven at 180°C / 350°F for 30-50 minutes or until potatoes are fully cooked
Remove foil and add the yogurt topping
Bake uncovered at 200°C / 400°F for 10-20 minutes or until golden brown
Step 6: Add to containers
Allow the moussaka to cool completely
Slice the moussaka into quarters and add to 4x 1L / 1qt containers
Add lids to the containers and store in the refrigerator for up to 1 week
Microwave to serve and enjoy!
VIDEO
NUTRITION
Servings: 4
Nutrition per serving:
Calories - 692
Protein - 39g
Carbohydrate - 89g
Fat - 21g
EQUIPMENT USED
21cm Gyuto Knife - https://amzn.to/3RjVbT3