Greek Moussaka, or ‘Shepherd’s Dish’

Embark on a culinary journey to Greece with this classic Moussaka recipe, a dish affectionately known as the 'Shepherd's Dish.' Moussaka is more than just a casserole; it's a cornerstone of Greek comfort food, beloved for its rich layers and heartwarming flavors. Imagine tender slices of eggplant and potato, a deeply savory meat sauce simmered with tomatoes and herbs, and a velvety smooth béchamel sauce on top, all baked until bubbly and golden. This recipe will guide you through creating this iconic dish, perfect for gathering family and friends around the table for a truly memorable meal.

Greek Moussaka, or 'Shepherd's Dish'

Preparation: 35 minutes

Cooking: 45 minutes

Quantity: 5 Servings

Per serving

Calories: 830 kcal

Proteins: 45 g

Fats: 64 g

Carbohydrates: 40 g

Ingredients for Greek Moussaka, or 'Shepherd's Dish'

• 500 g (about 1.1 lbs) pork or beef mince
• a few yellow onions
• 2/3 cup tomato juice or grated tomatoes
• 5–6 cloves of garlic
• 4–7 potatoes
• 2–4 eggplants (aubergines)
• 500 g (about 1.1 lbs) cheese or bryndza (a brined sheep's milk cheese; feta is a good substitute)
• 100 g (about 7 tbsp) medium-fat butter
• about 2 tablespoons all-purpose flour
• 1/2 liter (about 2 cups) pasteurized milk
• 2 large eggs
• table salt, ground black pepper, spices (of your choice)

How to Make Greek Moussaka, or 'Shepherd's Dish'

Step One — Preparing the Minced Meat

Sauté the onion until golden brown

Add the tomatoes to the onion

Add the garlic

Finely chop all the onion and garlic. Sauté the onion in a frying pan until soft and golden. Add the tomato juice or grated peeled tomatoes to the onion. Continue to simmer the onion with the tomato for 3–4 minutes. Add the finely chopped garlic. Add the minced meat. Then, mix everything well. Reduce until the liquid has evaporated. Finally, add salt, ground pepper, and spices to taste.

Add the minced meat

Step Two — Frying the Vegetables, Preparing the Cheese

Slice the potatoes

Grate the cheese

Peel, wash, and slice the potatoes into thin rounds, no more than 0.5 cm (about 1/4 inch) thick. Wash the eggplants, pat them dry, and slice them into planks, no more than 0.7 cm (about 1/3 inch) thick. Fry the potato slices for 2–3 minutes in hot vegetable oil. Transfer to a plate. Fry the eggplant slices in the oil as well until medium-soft. Place them on a paper towel to drain excess oil. Grate the cheese or bryndza on a coarse grater.

Fry the potatoes

Fry the eggplants

Step Three — Making the Sauce

Melt the butter

Add flour to the melted butter

Melt the butter in a small non-stick saucepan. Add the flour to the melted butter. Stir thoroughly. Reduce the heat to low. Gradually pour in the cold milk, stirring with a spoon. When the sauce thickens, remove it from the heat and season with salt. Let it cool down. Then, add 2 eggs to it. Whisk until smooth.

Pour in the milk while stirring

When the sauce thickens, remove it from the heat and season with salt

Add two eggs to the cooled sauce and mix until smooth

Step Four — Assembling the Dish

Layer the potatoes over the eggplants

Add the minced meat layer

You can use any deep baking dish for this recipe. Arrange the eggplant slices as the first layer, followed by the potatoes, and then the minced meat. You can lightly salt the vegetable layers. Cover everything with a thick layer of grated cheese or bryndza. Pour the sauce over the cheese and spread it evenly over the surface.

Layer the cheese on top of the minced meat

Pour the sauce over the cheese and spread it evenly over the surface

Step Five — Baking

Bake the dish at 180°C – 190°C (350°F – 375°F). The cooking time is 30–35 minutes (until a golden crust forms on top). Do not place the moussaka on the top rack of the oven. It’s best to bake it in the middle. Let the moussaka cool slightly before serving.

Bake the moussaka for 30-35 minutes

The moussaka should be cooled slightly before serving