The key to this recipes success is seasoning, as you are using so little ingredients, if you don't season it properly it will be bland and boring.
My kids love this, and take any leftovers to school for lunch the following day.
Let me just say this bares no resemblance to a Greek Mousaka. This is more potato bake with mince in it.
4 tablespoons sunflower oil
500g pork and veal mince
1 large onion, finely chopped
2 tablespoons parsley, chopped
1 teaspoon vegeta
Salt and pepper
2-3 tablespoon thick cream
700g potatoes, thinly sliced
200ml sour cream
Heat half of the oil in a saucepan. Add the onions and fry over medium heat until translucent.
Add the mince, salt, pepper and vegeta. Separate the mince with your spoon to remove chunks. Add the parsley and one egg (mix the egg in quickly so the egg does not scramble). Reduce the heat to low and cook this for 10-15 minutes.
Taste the mixture as it needs to taste slightly over seasoned, when you add the potatoes this will become a mild taste, if not seasoned properly, the end result will be bland. Allow to cool for 30 minutes. Add enough cream to moisten the mixture.
Preheat the oven to 180C. Put 2 tablespoons of oil in the base of your baking dish. Peel and slice your potatoes thinly, season with salt, pepper and a sprinkle of vegeta. Add a small drizzle of oil, give the potatoes a mix.
Place half of the sliced potatoes in your baking dish, side by side, slightly overlapping each piece.
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