Beef and Potato Moussaka

I spent Wednesday evening baking up a bunch of cupcakes for my boss’s birthday today:


I won’t out his age, but it was a milestone birthday ending in a zero, and a few of us just couldn’t let it slide without doing something to acknowledge it. I had originally intended on making this Beef and Potato Moussaka that night, but I got lazy and didn’t do my prep work (as you’ll see, it needs to cook quite awhile).

Beef & Potato Moussaka 1

Instead, I made it this evening. It’s yet ANOTHER winter-like day out.

April 2013

I tell ya, this nonsense is getting old. This is turning into a Long Winter. Or “The Winter that Wouldn’t Die.”

I had taken my last pound of grass-fed ground beef out to thaw (and boo to you Hy-Vee for no longer carrying Rain Crow Ranch Meat…Which just means I need to start utilizing the new meat market we now have in town, or just wait for the Farmers’ Market to open up), and I went looking for something to make with it. I came upon a recipe for a Meat and Potato Gratin that looked good enough to me!

Beef & Potato Moussaka 2

I figured that if I did some prep work ahead of time, I could assemble the casserole while the oven preheated and we could still eat dinner at a reasonable time.

Yield: 4-6

Beef and Potato Moussaka

Beef and Potato Moussaka
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes


  • 2 Tbsp. olive oil
  • 1 1/2 tsp. onion powder
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 3 tsp. paprika
  • 5 to 6 medium sized potatoes, peeled & thinly sliced
  • salt and pepper to taste
  • 2 1/2 C milk
  • 3 eggs


Preheat oven to 375 degrees F.

Heat olive oil in heavy skillet over medium heat and add garlic. Cook and stir until golden and fragrant. Add the ground beef, onion powder and paprika, and cook until beef is browned. Remove from heat, drain any excess fat and set aside.

Butter a 13x9-inch glass baking dish. Layer half of the sliced potatoes in the bottom and sprinkle with a small amount of salt and pepper. Top the potatoes with the ground beef. Layer the remaining potatoes over beef, and sprinkle with salt and pepper.

In a separate bowl, whisk together the milk and eggs until thoroughly combined. Pour the milk mixture into dish to cover potatoes; cover with foil.

Bake for 45 minutes, or until potatoes are tender when pierced with a fork. Remove foil and continue to bake until top is brown and bubbly, 25 to 30 minutes more.

Let rest 15 minutes before cutting and serving.

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We didn’t let it set the full 15 minutes–More like 12-13, so it was a little runny. But it tasted decently enough…And since it was about 7:30 when we finally sat down, we all (and by that I mean Jay and I, because of course the bambino took a bite, decided it was tasty and then declared he was full) inhaled it.

And now, I think I’m going to go hibernate for the rest of the evening.

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6 Replies to “Beef and Potato Moussaka”

    • That’s what I always thought too re: moussaka. Which is why I’ve never had it–I don’t care for eggplant. Apparently, though, in Macedonia, they use taters! As for winter…UGH! We’re supposed to get EVEN MORE snow and sleet early next week…But supposedly we’re going to warm up by the end of next week. I’m not holding my breath, though.

  1. Your moussaka looks waaaaay prettier than mine!! I’m so happy to know that you gave it a try. :) In Macedonia we only use potatoes and meat for this dish … the eggplant moussaka is more of an Armenian and Greek thing.

    P.S. I, too, cut into it as soon as it’s out of the oven :-/

    • Oh, thank you! I admit I was ignorant & had never heard of anything other than eggplant moussaka before. I’m not a fan of eggplant, so the Macedonian version will easily be my favorite version!

    • I’d give my right arm just for a full day of sunshine and some average temperatures right now! Thanks–I’ve never had moussaka before, only because I’d only ever seen it with eggplant, and frankly, I’d have to be starving before I’d touch it! :) The potato version is quite good.

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