Name: Potato moussaka
Yield: 4 servings
Cuisine: Bake
Ingredients: 700.00 g potatoes peeled, sliced; 15.00 ml fresh chillies 573; 1.00 onion sliced into rings; 2.00 garlic cloves, crushed; 500.00 g beef mince; 15.00 ml flour cake; 1.00 stock cube beef, crumbled; fresh thyme sprigs; 30.00 ml tomato purée; black pepper freshly ground; 125.00 ml beer; 50.00 ml butter; 100.00 ml flour cake; 450.00 ml milk; salt and freshly ground black pepper to taste; 10.00 ml mustard prepared; 250.00 ml cheddar cheese grated; breadcrumbs

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Ingredients (18)

700.00 g	potatoes — peeled, sliced
15.00 ml	fresh chillies — 573
1.00	onion — sliced into rings
2.00	garlic — cloves, crushed
500.00 g	beef mince
15.00 ml	flour — cake
1.00	stock cube — beef, crumbled
	fresh thyme — sprigs
30.00 ml	tomato purée
	black pepper — freshly ground
125.00 ml	beer

CHEESE SAUCE

50.00 ml	butter
100.00 ml	flour — cake
450.00 ml	milk
	salt and freshly ground black pepper — to taste
10.00 ml	mustard — prepared
250.00 ml	cheddar cheese — grated
	breadcrumbs

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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.