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Prairie Moussaka
This recipe uses the familiar flavours of a classic moussaka like cinnamon, mint and oregano, but with ingredients that are easily accessible and more local during the wintertime here in Canada.
YIELDS
4
Ingredients
Beef and split pea layer
- 2 tablespoons canola oil, divided
- 1 1/2 lb ground lean beef
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 2 yellow onions, diced
- 4 garlic cloves, minced
- 2 cups cooked split green peas
- 1 tablespoon honey
- 3 tablespoons heavy cream, optional
- Salt and pepper to taste
Squash layer
- 2 tablespoons canola oil
- 2 cups 1/4” sliced peeled acorn squash
- 2 cups 1/4” sliced peeled butternut squash
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried mint
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
Bechamel potato topping
- 4 medium white potatoes, peeled and quartered
- 1/4 cup unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heated homogenized milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Assembly and baking
- 1 egg yolk, whisked
Directions
Beef and split pea layer
- Heat one tablespoon of canola oil in the same large pan over medium-high heat. Once hot, add beef, spices and salt until beef is browned.
- Drain excess liquid and set aside in a large mixing bowl until ready to assemble the moussaka.
- Heat the remaining canola oil in the same pan and cook onions and garlic until softened about five minutes.
- Add to the mixing bowl with beef, cooked split peas, honey and cream if desired (makes things a touch more “rich”!). Toss to combine, seasoning with salt and pepper as desired.
Squash layer
- Heat canola oil in a large pan on medium-high heat.
- Add sliced squash, dried herbs, salt and vinegar and saute until squash has softened but still has a slight bite—approximately eight to 10 minutes.
- Remove from pan and set aside until ready to assemble the moussaka.
Bechamel potato topping
- Fill a medium pot two-thirds full of water, add quartered potato and salt generously and bring to a boil.
- Cook until potatoes are mashable, about 10 to 12 minutes. Strain, mash and set aside until bechamel is made.
- Using the same pot, melt butter and whisk in flour. Once a roux forms, slowly pour in the heated milk until a creamy sauce is formed.
- Finish with nutmeg and season with salt and pepper.
- Pour hot bechamel over top of mashed potatoes and mash one more time until nicely incorporated. You can also puree for the smoothest consistency.
Assembly and baking
- Preheat oven to 375 degrees.
- Butter a 9” x 13” casserole dish and place meat and split pea mixture as its first layer.
- Next, layer the sliced squash mixture, pressing down gently to make it more compact.
- Finish with bechamel potato puree and brush egg yolk on the entire top.
- Bake until golden and bubbly, about 25 minutes.
- If freezing, let cool completely before applying a lid (if available) or plastic wrap. Enjoy!
