Potato moussaka

Recipe from: 5/29/1997 12:00:00 AM
Ingredients 19
Servings 4
Time

Ingredients

  • 700
    g
    potatoes, peeled and sliced
  • 15
    ml
    olive oil
  • 1
    onion, sliced into rings
  • 2
    cloves garlic, crushed
  • 500
    g
    mince
  • 15
    ml
    cake flour
  • 1
    beef stock cube, crumbled
  • few sprigs fresh thyme
  • 30
    ml
    tomato purée
  • freshly ground black pepper
  • 125
    ml
    beer
  • CHEESE SAUCE
  • 50
    ml
    butter
  • 100
    ml
    cake flour
  • 450
    ml
    milk
  • salt and pepper to taste
  • 10
    ml
    prepared mustard
  • 250
    ml
    Cheddar cheese, grated
  • breadcrumbs for sprinkling
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray an oven dish with non-stick spray. Boil the potatoes in salted water until nearly tender. Drain well and slice. Set aside. Heat the oil in a pan and sauté; the onion and garlic until tender. Add the mince and stir-fry with a fork until cooked but not browned. Mix the remaining ingredients, except those for the cheese sauce, and add. Reduce the heat and simmer until the mixture is thick and flavoursome. Turn into the prepared dish and arrange the potato slices on top. Melt the butter in a saucepan. Add the cake flour, stirring until smooth. Add small quantities of the milk while stirring continuously. Heat until the mixture comes to the boil and thickens. Season with salt, pepper and mustard. Remove from the heat and add most of the cheese. Stir until melted and pour over the potatoes. Sprinkle with the remaining cheese, breadcrumbs and bake for 20 to 25 minutes or until the cheese has melted. Serve with a salad.
 

Read more on: starch  |  bake  |  shallow-fry
 

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