Serbian-Style Moussaka with Cheese
A Serbian-style layered moussaka of thinly sliced Russet potatoes, ground beef, shallots and garlic, bound with a creamy egg-and-half-and-half custard and finished with Colby cheese. Ready in about 40 minutes. Servings: 4.
⏱️ Prep: 5 min🍳 Cook: 35 min
Nutrition
per per serving592
Calories
42.8g
Protein
31.6g
Carbs
33.3g
Fat
Ingredients
| 1 pound | 455 g | Russet potatoes, peeled and thinly sliced |
| 1.5 pounds | 680 g | ground beef |
| 0.5 cup | 120 ml | Colby cheese, shredded |
| 1 | shallot, thinly sliced | |
| 1 cup | 240 ml | cream of celery soup |
| 0.5 cup | 120 ml | half-and-half |
| 2 | garlic cloves, sliced | |
| — | kosher salt and ground pepper | |
| 1 tablespoon | 15 ml | olive oil |
| 1 | egg |
Instructions
Ready in about 40 minutes | Servings 4
Per serving: 592 Calories; 33.3g Fat; 31.6g Carbs; 42.8g Protein; 4.9g Sugars
- Press the "Saute" button to preheat your Instant Pot. Heat the olive oil and cook the ground beef until no longer pink.
- Now, add the layer of potatoes; top with the layer of shallots and garlic. Pour in the soup.
- Whisk the egg with half-and-half until well combined; season with salt and pepper. Pour the egg mixture on top of the meat and vegetable layers.
- Smooth the sauce on top with a spatula.
- Secure the lid. Choose the "Meat/Stew" mode and cook for 35 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Add the shredded cheese and seal the lid again. Let it sit in the residual heat until the cheese melts. Bon appetit!