Why You’ll Love This Recipe
I find this moussaka perfect for family dinners or meal prepping because it’s both filling and flavorful. The layers bake together into a tender, savory casserole that holds its shape beautifully. I can also make it ahead of time and just reheat portions as needed, which saves me a lot of effort on busy days. The eggy topping adds a creamy finish that contrasts perfectly with the crispy edges and spiced meat. And since it’s a one-pan meal, cleanup is easy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Meat layer:
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2 tablespoons oil
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1 medium yellow onion, diced
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2 garlic cloves, minced
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1 pound ground beef (pork, veal, or turkey also work)
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Salt and pepper to taste
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1 teaspoon paprika
Potato layer:
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2 pounds potatoes, peeled and cut into ⅓-inch rounds
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2–4 tablespoons oil (vegetable or coconut oil work well)
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Salt to taste
Topping:
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3 eggs
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14 ounces sour cream
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3 ounces milk
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2 tablespoons fresh parsley, minced
Directions
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I start by preheating the oven to 450°F (230°C). Then I heat oil in a deep pan over medium heat and sauté the diced onion and minced garlic until translucent.
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Next, I add the ground beef and season it with salt, pepper, and paprika. I cook the mixture until the meat is browned lightly, stirring frequently. Once cooked, I remove it from the heat.
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In a large bowl, I toss the sliced potatoes with oil and salt until they’re well coated.
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I layer roughly ⅓ of the potatoes in an 8×8-inch baking dish to form the base. Then I spread half of the meat mixture over the potatoes. I repeat the process—layering another ⅓ of potatoes, the remaining meat, and then topping with the last third of potatoes.
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I bake the dish uncovered for 40 minutes.
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While it bakes, I whisk together the eggs, sour cream, milk, and parsley in a bowl until smooth.
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After 40 minutes, I pour the topping evenly over the moussaka and return it to the oven for an additional 20 minutes, or until the top is golden.
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I let the moussaka rest for 15–20 minutes before slicing and serving.
Servings and timing
This recipe makes 6 hearty servings.
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Prep time: 15 minutes
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Cook time: 1 hour
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Total time: 1 hour 15 minutes
Variations
When I want a twist, I sometimes mix in grated carrots or chopped spinach into the meat layer for extra veggies. Swapping the ground beef for ground turkey or veal gives it a lighter flavor. If I’m craving spice, a pinch of crushed red pepper adds a nice kick. For a dairy-free option, I’ve used plain unsweetened non-dairy yogurt and it still turns out creamy and delicious.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F (175°C) until warmed through—usually about 20 minutes. For quicker reheating, I use the microwave, but I prefer the oven to keep the texture of the topping. This dish also freezes well; I just make sure to wrap it tightly and label it. I thaw overnight in the fridge before reheating.
FAQs
How do I keep the potatoes from turning soggy?
I always make sure to slice the potatoes evenly and not too thick—about ⅓ inch works best. Coating them well with oil and baking uncovered helps them crisp slightly before the topping goes on.
Can I make this dish ahead of time?
Yes, I often prepare it a day in advance. I assemble and bake it up to the topping stage, then add the topping and finish baking just before serving.
What’s the best type of potato to use?
I prefer starchy potatoes like Russets because they soften nicely and soak up the flavor. Yukon Golds also work well for a creamier texture.
Can I use other meats besides ground beef?
Absolutely. I’ve made this with pork, veal, and even ground turkey. The seasoning works well with all of them.
Do I have to peel the potatoes?
Peeling helps the dish look cleaner and ensures a softer bite, but if I’m in a hurry, I sometimes leave the skins on—just make sure they’re well-scrubbed.
Conclusion
This Easy Serbian Ground Beef Potato Moussaka is one of my favorite comfort foods. It’s hearty, layered, and full of rich, homey flavors. Whether I’m feeding a crowd or meal-prepping for the week, this dish never disappoints. With simple ingredients and minimal prep, it’s a recipe I keep coming back to.
Print
Easy Serbian Ground Beef Potato Moussaka
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
Description
Traditional Balkan comfort food made with layers of sliced potatoes, seasoned ground beef, and a creamy egg and sour cream topping, baked to golden perfection.
Ingredients
Meat layer:
2 tablespoons oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 pound ground beef (pork, veal, or turkey also work)
Salt and pepper to taste
1 teaspoon paprika
Potato layer:
2 pounds potatoes, peeled and cut into ⅓-inch rounds
2–4 tablespoons oil (vegetable or coconut)
Salt to taste
Topping:
3 eggs
14 ounces sour cream
3 ounces milk
2 tablespoons fresh parsley, minced
Instructions
Heat oil in a deep pan over medium heat. Add diced onion and minced garlic, cooking until translucent.
Add ground beef, paprika, salt, and pepper. Stir frequently until lightly browned. Remove from heat.
Preheat oven to 450°F (230°C). In a large bowl, toss potato slices with oil and salt until coated.
In an 8×8 inch baking pan, layer one-third of the potato rounds to cover the bottom. Top with half the meat mixture. Repeat once more. Finish with a top layer of potatoes (you’ll have 3 potato layers and 2 meat layers).
Bake uncovered for 40 minutes.
In a bowl, whisk together eggs, sour cream, milk, and parsley until smooth.
Pour the topping evenly over the baked moussaka and return it to the oven for 20 minutes, or until golden brown.
Let rest for 15-20 minutes before serving.
Notes
You can adjust the oil amount based on how fatty your meat is. If using fatty beef, skip oiling the potatoes.
Layering is flexible. Three potato layers and two meat layers is the minimum. Feel free to add more layers.
If the top starts to brown too quickly, cover with foil and extend the bake time slightly.
Nutrition values are estimates and can vary.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baked
- Cuisine: Serbian, Bosnian, Croatian, Macedonian, Kosovo, Montenegro, Slovenian
