Romanian mashed potato moussaka with beef and pork

Name: Romanian mashed potato moussaka with beef and pork
Ingredients: 1 kg potatoes; 1500 ml water; 240 ml milk; 42 g butter; 1 teaspoon homemade Delikat seasoning; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 2 tablespoons oil; 1 large onion (180 g); 2 tablespoons pepper paste; 400 g tomato purée; 1 kg mixed ground beef and pork; 1 teaspoon salt; 1/2 teaspoon ground pepper; 7 g parsley; 5 g butter; 3 g parsley; 30 g grated Parmigiano Reggiano

Diverse - Romanian mashed potato moussaka with beef and pork by Eva I. - Recipia

Romanian mashed potato moussaka with beef and pork is baked in layers, and the thick mash develops a golden crust. I cut the first portion from the edge, where the mash browns on the sides too, and put it on the plate with its crust intact, without disturbing the soft layers in the middle. Prep: 30 minutes. Cook: 60 minutes. Rest: 10 minutes. Total time: 100 minutes. Servings: 5. About 850 kcal and 46 g protein per serving.

Ingredients

For the mash

1 kg potatoes
1500 ml water
240 ml milk
42 g butter
1 teaspoon homemade Delikat seasoning
1/2 teaspoon salt
1/4 teaspoon ground pepper

For the filling

2 tablespoons oil
1 large onion (180 g)
2 tablespoons pepper paste
400 g tomato purée
1 kg mixed ground beef and pork
1 teaspoon salt
1/2 teaspoon ground pepper
7 g parsley

For the topping

5 g butter
3 g parsley
30 g grated Parmigiano Reggiano

Preparation

1. Peel the potatoes, wash them and cut them into cubes. Put them in 1500 ml boiling water and cook for 20 minutes, until they mash easily with a fork. 2. Drain the potatoes, add 240 ml milk, 42 g butter, 1 teaspoon homemade Delikat seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mash until smooth and thick. 3. Finely chop the onion and sauté it in 2 tablespoons oil for 5 minutes, until softened. Add the pepper paste, tomato purée and ground meat; add 1 teaspoon salt and 1/2 teaspoon pepper, then cook for 5 minutes, stirring, until the meat is no longer pink. Stir in 7 g chopped parsley. 4. Heat the oven to 200°C. Grease an ovenproof dish with 5 g butter and spread in a layer of mash, then a layer of meat. Keep alternating the layers until you have used up both mixtures, finishing with mash on top. 5. Sprinkle 3 g parsley and 30 g grated Parmigiano Reggiano over the top layer. Bake for 30 minutes, until the surface is golden. 6. Leave the moussaka to stand for 10 minutes before cutting it.

Notes

For a dairy-free version, use 240 ml unsweetened soy drink and 47 g plant-based margarine instead of the butter, then leave out the Parmesan; the regular version contains milk, and the soy drink contains soy. A fresh tomato salad goes well with a warm serving. Cover leftovers and keep them in the fridge for up to 3 days. Floury potatoes make a thicker mash, while waxy potatoes may need less milk, so keep a few tablespoons aside. If the pepper paste is already salted, reduce the salt added to the meat and taste the filling before assembling. For a double batch, divide the mixture between two dishes so the layers stay shallow and brown evenly.