Moussaka with Minced Meat, Peas and Mashed Potatoes
First version (from bg-mamma.com): Mix the minced meat with peas — 1 small can — and carrot cut neither too finely nor too coarsely. Combine them, thin the mince with water as for an ordinary moussaka, add seasonings — salt, black pepper, a little paprika, spearmint, savory. Once it is baked, take a packet of instant mashed potatoes with milk and whip it. Pour it over the mince and bake again for about 10-15 min. Serve warm with grated yellow cheese. From http://www.bg-mamma.com/?topic=107433. Second version from https://nashiterecepti.com/recipes/paj-s-grah-kajma-i-kartofeno-pyure.
Ingredients
| 500 g | veal mince | |
| 1 | carrot | |
| 1 | celery stalk | |
| 1 | onion | |
| 300 g | fresh peas | |
| 3 tbsp | 45 ml | bechamel |
| — | black pepper | |
| — | salt | |
| — | olive oil | |
| 500 g | potatoes (for the mash) | |
| 1 cup | 240 ml | fresh milk |
| 1 knob | butter | |
| 1 pinch | nutmeg |
Instructions
Second version:
- Finely chop the onion, carrot and celery. Pour 1 cup of olive oil into a deep pan. Add the chopped vegetables and fry them for 5-6 min.
- Thin the minced meat with a few tablespoons of water and tip it into the pan. Fry until it changes colour. Season with salt and black pepper. Add the peas.
- Pour in 1 cup of warm water. Cover the dish and let it cook for about 20 min. over low heat.
- Remove the pan from the heat and add the bechamel. Stir well. Tip the mixture into a baking tray.
- Peel and cube the potatoes. Boil them in salted water. Drain and mash them with a fork. Add the butter, the milk and a pinch of nutmeg. Whip the puree with a mixer until fluffy.
- Pipe rosettes of puree over the cooled mixture in the tray. Bake the pie for 25 min. and serve immediately with a salad of choice.