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Moussaka layers in a pan.

EASY Serbian Ground Beef Potato Moussaka

Moussaka is a casserole-type dish made by layering potato rounds and ground beef, which are then baked together and finished off with an egg, milk, and sour cream topping.
5 from 10 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Bosnian, Croatian, Kosovo, Macedonian, Montenegro, Serbian, Slovenian
Servings 6
Calories 566 kcal


Meat layer:

  • 2 tablespoons oil
  • 1 yellow onion medium, diced
  • 2 garlic cloves minced
  • 1 pound ground beef pork, veal and 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 or vegetable or coconut
  • Salt to taste


  • 3 eggs
  • 14 ounces sour cream
  • 3 ounces milk
  • 2 tablespoons fresh parsley minced


  • Heat oil in a deep pan over medium. Add onion and garlic. Cook until translucent occasionally stirring. 
  • Add ground beef and seasonings. Frequently stirring brown the meat lightly. Remove from heat. 
  • Heat oven to 450°f/ 230°c.  In a larger bowl mix potatoes, oil and salt. Mix well with your hands until all potatoes are covered.
  • Evenly layer roughly ⅓ of potato rounds into a 9x13 inch pan covering bottom of the pan. Top potatoes with roughly ½ of the meat filling and spread evenly. Repeat. Top it off with one more layer of potatoes. (In total you’ll have 3 potato layers and two meat layers in between.) Place in oven and bake 40 minutes. 
  • In a large bowl, whisk topping ingredients until integrated.
  • Take the pan out of the oven and pour the topping evenly over moussaka.
  • Return moussaka to the oven for additional 20 minutes or until the top gets a golden color.
  • Rest for 15-20 minutes before serving. 



Adjust the oil level to your liking. If your beef is on the greasier side you don't have to coat the potatoes. 
Notes for step 4: Moussaka is a forgiving dish, you don't have to follow the recipe too closely. Layers are only an approximation. Moussaka will turn out fine if you have 4 layers of potatoes and 3 of meat. However, 3 layers of potatoes and 2 of meat is the minimum. 
Notes for step 5: If at any time moussaka starts to blush too much, cover with foil. You may have to add a few more minutes to the baking. 
Nutrition information is a rough estimate. 


Serving: 1of 6Sodium: 143mgSugar: 3.6gFiber: 4.2gCholesterol: 207mgCalories: 566kcalSaturated Fat: 13.3gFat: 35.6gProtein: 32.1gCarbohydrates: 29.8g
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