Lazy Deconstructed Bulgarian Potato Moussaka Recipe. This dish is not to be confused with the beautiful Greek Moussaka. Greek Moussaka is completely different so please be mindful that this is a fast version of traditional Bulgarian Moussaka. Traditional Bulgarian potato and meat Moussaka is actually made with a delicious béchamel sauce on top, and baked in the oven. When I was small, I was always picking off the top béchamel layer on Moussaka, so my mom eventually gave up and started making my great grandmother’s version, which is a what you see here. This recipe is comfort food at its finest. This dish is home for me and it reminds me of my upbringing. I can eat comforting cozy meals like this, all season long. Potatoes, ground meat, onions, garlic, and all the delicious flavours of Moussaka made into a dip-able one pot wonder. It will take approximately 45 minutes from start to finish and it’s incredible. This is comfort food at its finest. Once again, dish is not to be mistaken with the Greek Moussaka that is made with eggplant, zucchini, and béchamel sauce. This Moussaka is simply something you want to enjoy and make quickly with minimal effort. I encourage you to add your own seasonings or veggies if you want to make it Greek style. You can definitely add chopped zucchini and eggplant and adjust the seasonings if you want a more traditional Greek taste. What I love most about this one skillet lunch or dinner, is that you can grab a fresh loaf of bread, and dip away. This meal is more of a stew so feel free to make it your own.
Potato Moussaka Recipe
- 4 large (1.3 lbs) finely cubed yellow potatoes 5 cups approximately
- 2 tablespoons oil of choice
- 500 grams ground pork beef or any ground meat you enjoy
- 1 finely diced yellow onion
- 3 minced or chopped garlic cloves
- salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon dry oregano
- 1 diced carrot is optional
- 1.5 tablespoons tomato paste
- ½ cup tomato sauce
- 3-3.5 cups water or broth just enough to cover rim of the potatoes
- parsley for garnish
- In a big pot on medium-high heat, add the oil and add the ground meat of choice. Break it apart with a wooden spoon and brown the meat for 10 minutes until the water has fully evaporated and until it has colour.
- You will begin to hear the meat pop as it’s browning.
- Once the water has evaporated from the meat, turn the heat down to medium-low.
- Once browned, add the onions, garlic, and stir. Add the seasonings and stir. Add the tomato paste and stir. Add the tomato sauce and stir. I want you to stir in between each ingredient.
- Add the potatoes and carrots and stir. Add hot water or feel free to use organic unsalted vegetable broth. Add enough to the level of the potatoes and meat and let it come to a slight boil.
- Once it’s bubbling, reduce the heat and let it simmer on medium-low heat for about 35 minutes stirring halfway through or until the potatoes are cooked. Be sure to taste and adjust for salt. Garnish with parsley, let it cool and enjoy with fresh bread.
- In Bulgaria we love adding yogurt on top or eating it with plain yogurt on the side as it’s extremely refreshing but feel free to enjoy it as is if you wish.
Just made this tonight and it was wonderful! Hearty and full of taste. I added zucchini and the suggestion of having sour cream on the side was great.
Hi Jess! So happy you enjoyed it
Made this recipe tonight with a side of homemade focaccia bread! It was easy and very tasty. Perfect savory hearty meal for the fall and winter. I’m sure kids and husbands alike will love this! Thanks for a great recipe!
hi Pam, wooohooo! so glad thanks for leaving me feedback it really helps a lot
I have made this a couple times now and love it! Super easy to tweak. We have tried it with ground turkey, pork or just veggies and have enjoyed it every time. Thanks for sharing great recipes!
Great recipe! I’ve made it a few times now and my husband and I enjoy taking it for lunch. I add a teaspoon of cinnamon and always add spinach or kale as well.
Thanks for this wonderful recipe!
So proud of you Meera. Thank you for the kind words.
Can I use white potatoes instead of yellow?