Potato moussaka with meat

Name: Potato moussaka with meat
Ingredients: 3 kg potatoes; 6000 ml water; 11 g salt; 150 g butter; 35 ml oil; 2 medium onions (300 g); 1 medium carrot (100 g); 1 medium bell pepper (150 g); 400 g canned tomatoes; 1 teaspoon ground pepper; 1 teaspoon sweet paprika; 1 teaspoon dried thyme; 350 g sliced canned mushrooms; 400 g ground turkey; 4 eggs; 15 g fresh parsley

Diverse - Potato moussaka with meat by Paula A. - Recipia

Potato moussaka with meat has mashed potatoes for its base and topping, with a filling of turkey and mushrooms. In the oven, the egg layer browns into a golden crust, while the middle stays soft when served warm. I like to cut square portions so the layers of mash and meat show clearly. Preparation: 30 minutes. Cooking: 64-75 minutes. Resting: 15 minutes. Total time: 109-120 minutes. Serves: 10. About 500 kcal and 20 g protein per serving.

Ingredients

3 kg potatoes
6000 ml water
11 g salt
150 g butter
35 ml oil
2 medium onions (300 g)
1 medium carrot (100 g)
1 medium bell pepper (150 g)
400 g canned tomatoes
1 teaspoon ground pepper
1 teaspoon sweet paprika
1 teaspoon dried thyme
350 g sliced canned mushrooms
400 g ground turkey
4 eggs
15 g fresh parsley

Preparation

1. Peel the potatoes and cut them into cubes. Put them in a large pot with 6000 ml water and 5 g salt. Boil for 20 minutes, until they’re easily pierced with a fork. 2. Drain the potatoes and mash them with the butter until smooth. 3. Chop the onion, carrot and bell pepper. Heat 30 ml oil in a frying pan and sauté the vegetables for 8 minutes, until softened. 4. Chop the canned tomatoes, add them to the pan and season with 5 g salt, the pepper, paprika and thyme. Let the mixture simmer for 2-3 minutes. 5. Add the sliced mushrooms and ground turkey. Stir and cook for another 4 minutes. 6. Turn off the heat and leave the filling to cool for 15 minutes. Beat 3 eggs and stir them into the meat mixture. 7. Grease an ovenproof dish with 5 ml oil. Layer the mash and filling in the dish, starting and finishing with mash. Beat the remaining egg with 1 g salt and spread it over the top. Chop the parsley and sprinkle it over the mash. 8. Bake at 180°C for 30-40 minutes, until the crust is golden and the filling is hot in the middle.

Notes

For a dairy-free version, replace the butter with 150 g plant-based margarine; the eggs stay in, so the dish contains eggs. Leftovers keep in the fridge for up to 3 days. Serve with a salad of roasted peppers. A baking dish about 30 x 40 cm leaves room for the layers; floury potatoes are easier to mash and make a mash that’s easier to spread than waxy ones. If using large potatoes, cut them into similarly sized cubes so they cook evenly.