400 g minced meat (beef and/or pork)
4-5 medium potatoes
1 grated carrot
Salt to taste
1 teaspoon of dried savory
Fresh and dried parsley
50-60 ml of oil
250-300 g yogurt
Black pepper and salt to taste
Grated cheese (optional)
In a deep saucepan, stir fry the finely chopped onion until transparent (put the lid for a healthier pre-cooking). Then add the minced meat and crumble with a fork while stirring. Cook until the meat changes its color. Season with paprika, salt, dried parsley, savory and black pepper. Then put the grated tomatoes and simmer for a few minutes (you can skip this pre-cooking and just mix all the raw ingredients in the baking dish).
Peel the potatoes and cut them into cubes. Chop the fresh parsley. Combine the two in a ceramic baking dish (wide and deep). Add the meat mixture and stir well. Pour in hot water just enough to almost cover the potatoes and pop the dish in the oven preheated to 200°C.
Depending on the oven, allow between 60 and 90 minutes of cooking time in order to well cook through the potatoes and meat and reduce the liquid to a thick sauce. At this point, remove the moussaka from the oven.
Beat the eggs, yogurt and cheese, season with a little salt and pepper and spread over the dish.
Return the moussaka to the oven and continue cooking for 20 to 30 minutes or until the dish has a nice golden color. Let stand 30 minutes before serving.