Baked Beef and Potato Moussaka Casserole

Instructions

1. 1

   Preheat oven to 350°F. In a large skillet, cook the ground beef and onion over medium heat until the meat is no longer pink, about 7-9 minutes, breaking the beef into crumbles. Add the garlic and cook for 1 minute longer. Drain the excess fat.

2. 2

   Stir in the water, tomato paste, parsley, salt, dried mint (if using), cinnamon, and pepper. Set the beef mixture aside.

3. 3

   In a saucepan, melt the butter over medium heat. Whisk in the flour until smooth, then gradually add the milk. Bring the mixture to a boil and cook, stirring constantly, for 2 minutes or until thickened. Remove from heat. Stir a small amount of the hot mixture into the beaten eggs, then return the egg mixture to the pan, stirring constantly. Stir in the Parmesan cheese and salt.

4. 4

   Place half of the potato slices in a greased 3-quart baking dish. Top with half of the cheese sauce and all of the beef mixture. Arrange the remaining potato slices over the beef, then top with the remaining cheese sauce.

5. 5

   Bake, uncovered, until a thermometer inserted into the center reads 160°F, about 1 hour. Let the casserole stand for 10 minutes before serving.