Potato beef moussaka

• porsi: Serves 6

Bahan-bahan

400g Maris Piper potatoes, sliced thinly, lengthwise

2 tbsp olive oil

1 onion

1 garlic clove

500g minced beef

Salt and black pepper

1 x 400g tin of chopped tomatoes

120g button mushrooms, sliced

1 tbsp cinnamon

2 tsp allspice

1 tbsp tomato purée

For the béchamel:

50g butter

50g flour

400ml skimmed milk

1 bay leaf

Pinch of freshly grated nutmeg

To serve:

Garlic green beans or salad

Petunjuk

1 Blanch the potato slices in boiling water for two minutes, then drain. Preheat the oven to 200°C/180°C fan/gas mark 6.

2 Heat the olive oil in a large pan over a medium heat and cook the onions and garlic for 4-5 minutes until soft.

3 Add the beef and cook until completely browned with no pink parts remaining, seasoning with salt and pepper.

4 Add the tinned tomatoes, mushrooms, cinnamon, allspice and tomato purée and simmer for 10 minutes.

5 Make the béchamel by melting the butter in a saucepan over a medium heat and whisking in the flour.

6 Slowly add the milk, whisking all the time. Season well, add the bay leaf and nutmeg and cook for a couple of minutes until thickening.

7 Layer the bottom of a 25 x 16cm baking dish with some of the sliced potatoes and add some of the beef mixture. Spoon over some of the béchamel and top with another layer of potatoes. Repeat and finish with the béchamel sauce and some freshly ground black pepper.

8 Cook in the oven for 30 minutes until golden and bubbling. Serve with garlic green beans or salad.