📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for getting that perfect golden brown top!
2. Peel and thinly slice your potatoes (about 1/4 inch thick). Thin slices cook more evenly and prevent mushy potatoes – a common moussaka faux pas!
3. Bring a large pot of salted water to a boil. Once boiling, add the potatoes and cook until tender but still slightly firm, about 8-10 minutes. Don't overcook them!
4. While the potatoes boil, brown the ground lamb in a large skillet over medium-high heat. Break it up with a spoon as it cooks. Once browned, drain off any excess fat.
5. Add the minced onion, garlic, and oregano to the lamb. Cook for another 2-3 minutes, until softened. This adds a lovely depth of flavor.
6. Stir in the red wine and tomato paste. Bring to a simmer, then reduce heat and let it simmer gently for 15-20 minutes, allowing the flavors to meld beautifully. Season with salt and pepper to taste. This is where the magic happens!
7. In a separate bowl, whisk together the eggs, milk, and grated cheese. Season with a pinch of nutmeg. This mixture will create a rich and creamy béchamel-like sauce that binds the layers together.
8. Assemble the moussaka: Lightly grease your ovenproof dish. Layer half of the cooked potatoes in the bottom of the dish. Then top with half the lamb mixture. Repeat the layers – potatoes, then lamb.
9. Pour the egg and cheese mixture evenly over the top layer. You should have a nice, even coating of the creamy sauce.
10. Bake for about 45-50 minutes, or until the top is golden brown and bubbly. If the top starts to brown too quickly, tent it loosely with foil. Keep a close eye to prevent burning.
11. Remove the moussaka from the oven and let it rest for 10-15 minutes before serving. This allows the flavors to settle and makes for easier slicing. Serve warm, and enjoy!