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Mashed potatoes and meat mixture

Mashed potatoes and meat mixture

Peel the potatoes, wash and cut into cubes then boil in water.

After they have boiled, drain the water and add the milk (it must be a thicker puree) then the butter and spices (delicately homemade), pass it until it becomes a fine paste.

For the filling: finely chop the onion and put it in a little oil, then add the pepper and tomato broth. Add the meat, salt and pepper and cook for 5 minutes.

At the end, add the chopped parsley.

Grease a yena bowl with a little butter (or an oven tray) then spread on the whole surface of the puree, put the meat preparation over it and so on until both quantities are finished.

On top should be the puree over which sprinkle a little parsley and grated parmigiano reggiano.

Bake until golden brown on top.

It can be served with a salad of your choice.

Enjoy your meal!



1. First, boil the mashed potatoes. What to do and how to make a good mashed potato I wrote on the site. In our case, a more rustic puree works.

2. Peel and finely chop the onion. Fry in a pan in 2 tablespoons of oil. The photo shows that I also hardened red onions. That's because I had it by chance and I had to use it, but it doesn't matter. Add the minced meat and add a pinch of pepper and a pinch of salt. You can use any kind of minced meat, as you prefer.

3. When the meat has changed color and caught the heat for two minutes, add the bell pepper, cut into larger pieces or broken by hand. For the attraction it is good to have various colors.

4. Stir, let the pepper boil for another minute and put 3-4 tablespoons of diced tomatoes in broth or a cup of tomato juice. Homogenize and in two minutes turn off the heat.

4. While we have hardened the meat, the potatoes have boiled and we can prepare the puree. Place a first layer of minced meat, with onion and pepper, in a suitable tray. We put a second layer of mashed potatoes over this first layer.

5. Beat the egg with the cream until smooth. Pour evenly over the puree until it covers the entire surface.

6. Put the tray in the hot oven for approx. 40 minutes. Musacaua will be ready when it swells and blushes nicely.

Remove from the oven and can be served hot but also cold. Cold cuts much better, but this is a secondary aspect. Garnish with greens as you prefer. I sprinkled fresh basil because I like it and because the basil grew nicely on the window, in pots. But about herbs, which I say are good to plant at home, I will write something next week. I also wrote on the site about the Turkish musacaua, which is different from the one that is mainly prepared in our country, but also about the unique musaca with sour cabbage.


Potato bite with meat mixture

Method of preparation: Fry the finely chopped onion in a teaspoon of butter, add the minced meat and stir until browned. Season with salt and pepper. At the end put 2-3 tablespoons of tomato puree, mix. Remove the meat from the heat and allow to cool. Boil the potatoes in their skins, peel and cut into thin slices. Make a white sauce from cream and flour, quench with milk. Put a tablespoon of grated telemea in the white sauce. Anyone can make this boiled sauce,yamaha r6 fairings, I didn't want to fry the flour. We move on to assembly. Grease a ceramic tray with a little butter, place a layer of potatoes, cover with white sauce, prepared meat, place another layer of potatoes, pour the rest of the tomato puree and grate the telemea / cheese on top. Bake the moussaka in the preheated oven, r6 fairings, at an average temperature of about 30 minutes. If the surface is reddish, the tray is covered with baking paper or aluminum foil to be baked inside as well.

Musacaua is served with spring salad or pickles, as preferred. There are several recipes for musaca on the blog.


Method of preparation

For the puree: peel and wash the potatoes, cut them into suitable pieces and boil them in water with a pinch of salt. Let them simmer over medium heat until they start to crumble. . Remove the foam that forms. When they have boiled, drain the water and pass the potatoes, adding butter, warm milk, salt and pepper to taste.

Pt. stuffing: in a saucepan add the 4 tablespoons of oil, put the onion and garlic, finely chopped. Add the minced meat, stir to dissolve and sauté until the juice is reduced. Add the soup, cover with a lid and simmer for about 25-30 minutes until the meat is well cooked. At the end, add the broth, greens, season with salt and pepper and let it boil for a few more minutes. When it cools, add the egg and mix well.

Grease a bowl with butter and cover it with breadcrumbs. Place half of the puree, then add the meat mixture and cover with the rest of the puree. Place the bowl for 15-20 minutes in the preheated oven, then remove and pour over the beaten egg. Put the bowl back in the oven until the egg crust is lightly browned. When it is ready, sprinkle the paprika on top (optional)


Prepare the ingredients.

The vegetables are washed and cleaned. Peel a squash, grate it and slice it. Grate onions and carrots or cut into cubes. The tomatoes are mixed.
The 5in1 Digital Crock-Pot multicooker connects to a power source and is set to the cooking function JUMP.
Add a tablespoon of oil and then the minced meat. He's skipping.

Add the onion and carrot and continue to cook.

After the liquid drops, the composition is removed in a bowl.

Allow the container to cool and clean.
Sprinkle breadcrumbs in the bowl and place the first row of potatoes.

The meat composition is divided into 3 and a measure is placed over the potatoes.

Continue with a row of potatoes, one of sauce, the last layer being potatoes.

Mix eggs, sour cream and cheese and place on top.

Put the lid on and set it on BAKE for 1 hour at 185 degrees.


800 g of potatoes, 500 g of minced meat (I choose a mixture of pork and beef, but it works just as well as minced poultry), 1 large carrot, 1 onion, 50 g of butter, 50 ml of milk, 10 ml of oil, salt and pepper - to taste

Wash and clean the vegetables. Put the diced potatoes & icircn to boil with a little salt. Put the carrot on the grater or chop it on the robot with the onion. Heat the oil in a frying pan. Stir in the onion and carrot, add the minced meat and mix until the meat turns brown. Turn on the oven. When the potatoes have boiled, pass them with butter and milk, until they become puree. In an heat-resistant dish, greased with a little butter or oil, place the minced meat, then add the puree layer. Put the tray in the oven for 15-20 minutes, until the puree is browned. Serve with gusto!


Mousse with mashed potatoes

We invite you to watch below the video recipe for moussaka with mashed potatoes:

Method of preparation. Step 1. Peel the potatoes and then cut them into cubes. Boil the potatoes in salted water for about 25 minutes.

Step 2. Grate two onions. Drain the remaining liquid well. Grate the carrot. Cut the bell pepper into small cubes. Put the carrot to harden with 2-3 tablespoons of oil, until it softens.

Step 3. Then add the onion and mix. Add the minced meat and mix well.

Step 4. Add the bell pepper, salt, pepper and paprika and mix again. Cover with warm water. Boil over medium heat until the sauce has dropped. Add tomato paste, parsley, dill, oregano and basil.

Step 5. Stir and cook until the sauce drops. Allow to cool. When the potatoes are cooked, strain them and put them in a bowl. Add the butter and warm milk and start to mash the potatoes until you get a fine puree.

Step 6. Grease a heat-resistant dish with oil. Place in layers half the amount of puree.

Step 7. Then add the meat composition. Then the last half of the puree.

Step 8. In a bowl, mix the grated cheese, liquid cream and two beaten eggs.

Step 9. Pour the composition over the last layer of puree and level.

Step 10. Place the tray in the preheated oven at 180 degrees Celsius for 20-25 minutes.

Step 11. We wish you good appetite and increase your cooking of moussaka recipe with mashed potatoes.


Mashed mashed potatoes with meat and quail eggs

Potato nutmeg recipes are very common in our kitchens. And if we diversify the ingredients a little, we get different tastes and we can prepare them as often as we want without being reproached: "And the moussaka?" :)))) This time I prepared a delicious recipe for Musaca mashed potatoes with meat and quail eggs and it was very successful.


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(5 points / total votes: 57)

Delyrics 8 years ago - 7 May 2009 14:10

I made this recipe last night and it turned out absolutely delicious. My husband called to tell me he ate his lunch around 11 o'clock.

I had a little oily bitterness, but next time I will fry the eggplant on the grill without oil, and I will make the meat sauce lower.

But the taste is a delight. Thank you!

Ioana 8 years ago - 7 May 2009 20:43

in addition to baking the eggplant on the grill, you can also reduce the fat by draining the meat of all the fat that leaves it and only then add the tomatoes.

nicoleta 8 years ago - 3 June 2009 09:13

I had a hard time..I'm delighted ..and it's red wine with luxury ..I have no words.

ramisimion 8 years ago - 4 October 2009 17:03

I made musaca yesterday, I worked a lot on it but it was delicious. I grilled the aubergines, I boiled the potatoes, my husband has problems eating fat and so I made it lighter. we really liked it, we served it with baked peppers put for. Winter. today I took my mother, she told me to send you congratulations and that you are doing a wonderful job, she also started to enter your site, she really likes it. thanks for this moussaka recipe!

Ioana 8 years ago - 5 October 2009 10:29

with pleasure rami and greetings to your mother, welcome to the site

Luciana 8 years ago - October 21, 2009 12:16 PM

That's how I made this bite, only I didn't put bechamel sauce, because I didn't think that such a sauce would go with red meat.
My husband really appreciates heavy meat and cheese dishes, although I like the taste, I don't tolerate them.
I'm going to try it today too for dinner, I've had bechamel sauce since yesterday, I made it for some gnocchi.
I wonder, wouldn't a bite work with chickens? In that case, I could eat too

Luciana 8 years ago - 25 October 2009 13:07

I did it today for lunch. very good, and really went great with a Chilean wine, crazy.
Thank you very much for the recipe, I followed it exactly, only I added a lot of parsley and basil between the rows, so I ate half of the tray with the child and the rest of the husband, along with a tomato salad.
And. I didn't find it difficult, maybe because of the wine.

mirela 8 years ago - 20 November 2009 16:04

nic 7 years ago - 20 April 2010 15:43

Never put cheese in the sauce

Ioana 7 years ago - April 20, 2010 15:55

yep, there are kephalotiri, but I have little chance of finding it in our country.

iulia_ika 7 years ago - 21 May 2010 11:58

Hi, I want to make musaca today too and I saw that you wrote in the recipe that you could make eggplant on the grill and I was wondering if you can't use grilled potato slices, or change the final taste? I also read lasagna recipe posted today, I'll schedule it one day, super recipes!

Ioana 7 years ago - 21 May 2010 13:11

you can also grill potatoes to reduce fat or you can bake both (potatoes and eggplant) in the oven to make things work faster

iulia_ika 7 years ago - 21 May 2010 13:43

thanks for the instructions I start working!

iulia_ika 7 years ago - 21 May 2010 20:07

I just finished eating, it turned out great! It was appreciated

jasmin 7 years ago - 14 October 2010 12:41

Hello Ioana, congratulations for the delicious recipes. I have been living in Greece for 5 years. in the Greek musacaua a row of pumpkins is added. and in the bechamel sauce add eggs and a little baking powder. I prepared a lot of recipes according to your site. congratulations again. and keep it up

felix 6 years ago - 19 February 2011 19:58


can be made with mashed potatoes

elena 6 years ago - 12 December 2011 09:42

I make it simple, with a layer of raw potato slices, a layer of minced beef still raw and seasoned with vegeta and pepper and then another layer of raw potatoes over which I put white pepper. fill with water up to half and put the tray in the oven. when it's almost ready, I put cherry tomatoes and basil on top. let it boil for a while, then remove the aluminum foil, reduce all the water and make it crispy. serve hot with sweet cream.

bom 5 years ago - 15 March 2012 12:51

Does Bechamel sauce put over both layers of meat, or just over the last one?

Ioana 5 years ago - March 15, 2012 12:54 PM

Miky 5 years ago - 16 March 2012 11:34

Dear Ioana, I also made musaca last night, but only from potatoes and meat and I improvised a little with bechamel sauce, because I can never refrain from experimenting. After I made the creamy sauce, I took it off the heat and added two eggs in a row, mixing well like mayonnaise, after which I incorporated the grated cheese, put it over the moussaka and put it in the oven. A madness came out, thank you for inspiring me and please forgive me for never respecting your recipes from a to z, but that's how I like to play with ingredients. I kiss you and increase my cooking

Ioana 5 years ago - 16 March 2012 11:44

to know that you hit it, it is even practiced by the Greeks to add egg to the bechamel sauce to make it more "tzeapan" after baking.

Miky 5 years ago - 16 March 2012 11:49

He he he e clar am instinct. I always suffer like that. every time I think I've discovered America, I find out I'm not the first)) at least I do the right thing and I don't set fire to the kitchen: D

Laurentiu Aurel Mirica 5 years ago - 17 March 2012 12:35

I make the same moussaka but without the sauce. I beat the eggs on top. As long as the man lives, he learns.

I go 5 years ago - September 7, 2012 00:15

IOANA, PLEASE DON'T USE YOUR DAUGHTER'S AVATAR ANYMORE. YOU HAVE NO WAY TO LOOK LIKE THAT AND KNOW SO MUCH ABOUT MAQNMCARURI. IT'S HAIRED. EITHER YOU LOOK LIKE MOTHER OR LIKE. GRANDMOTHER .BUT IN NO EVENT SO HERE .LET'S LEAVE IT. THANK YOU FOR THE RECIPE ..BUT I KNEW IT TOO.

alina 5 years ago - 19 September 2012 17:35

Hi, are the potatoes fried cut into rounds until they are well done (just like the french fries) or up to half and the rest is cooked in the oven?

Ioana 5 years ago - 19 September 2012 17:48

fry them until they are edible.

georgiana 4 years ago - 10 March 2013 10:02

I cooked the nutmeg last night, it turned out quite tasty, but the beautiful slices were not cut, I also had guests at the nutmeg, what a shame I was. And I baked the winds, but did they have to be peeled?

Ioana 4 years ago - 10 March 2013 11:29

First of all, the moussaka will not be cut into beautiful slices unless you let it cool down a bit. It is not mandatory to peel the eggplant, but when slicing you need a good knife to cut the beautiful peel, not to pull it and destroy the slices.

georgia 4 years ago - 10 March 2013 16:38

YEP. Thanks for the answer. I left the musacaua to cool. And I, who thought I was lucky, the musacaua rolled on the plate. ha ha ha it was only in my mind that I was lucky. uff how good .I only cook according to your networks and I never gave gresh.GRATTUERA master chef .Puss och Kram

sonia 4 years ago - 26 October 2013 17:39

Hi ioana congratulations for this recipe I prepared today for lunch and in my turn the whole family congratulated me thank you for that! We have been living in Spain for many years and not only strawberries are eaten here ha ha ha

Flowers 3 years ago - 10 August 2014 02:16

Good evening!! I made this recipe. But I have a question. It can be heated in the oven the next day. Thank you

Ioana 3 years ago - 10 August 2014 08:07

nicodin 3 years ago - 31 October 2014 10:22

FFFFF tasty! an encore was requested at the first portion)))
thanks for the recipe

Roxana solomon 2 years ago - 1 August 2015 20:02

Hi, I need some advice. I want to prepare lasagna and moussaka and then freeze them uncooked. Can I use the same bolognese and bechamel sauce for both? Do you have any advice to keep in mind when freezing them? Do you think it changes their taste a lot? I want to keep them in the freezer for a few days. Thank you very much.

Ioana 2 years ago - 17 August 2015 09:54

Of course you can use the same meat sauce and bechamel sauce on both. they can be frozen before baking and the taste will not change much. just wrap them tightly in a thick plastic bag that comes in contact with the top layer and it would be good to thaw them (in the fridge) before baking.


How do you make mousse with puree?

Step 1:
Peel the potatoes, cut them into cubes and boil them in salted water. When they are cooked, drain the juice and grind. It is good to leave a little more juice to make the puree softer. When you mash the potatoes, add salt and margarine.
Step 2:
Put a little oil in a pan and put finely chopped onions. Add the sliced ​​bell pepper, mixed meat, salt and pepper. Leave on low heat until the meat is simmering.
Step 3:
Chilled meat is mixed with sour cream, raw eggs, flour, dill and peeled and chopped tomatoes (or broth). Add spices on top, to taste.
Step 4:
The puree is divided into three parts and the meat composition into two equal parts. In a pan greased with oil put a layer of puree followed by one of meat, another of puree another of meat. Put another layer of puree on top.
Step 5:
Put in the preheated oven for 25-30 minutes.

Mashed potato mousse it is a recipe that seems complicated but, in fact, it is prepared very quickly. More, puree bite it is a consistent and very tasty food that will delight your whole family.


Video: GROUND BEEF u0026 MASHED POTATO TOP with Cheese Lyn Sawada (December 2021).