Paleo Moussaka is one of my all-time favorite ground pork and beef comfort foods. Chalk it up to being Eastern European (this is a Greek-style dish), or that I was raised on meat, potatoes and salad sort of meal routine (which sub white with sweet potatoes) I still seem to eat most of today!
Paleo Moussaka was something that Mom would make on a Sunday, we’d have a family dinner, and there’s usually leftovers for the next day.
It takes a good hour or so of work, but oh man, is it worth it. The simplicity of the flavors and heartiness of the ingredients is perfect for a cold day.
Best Paleo Moussaka Recipe
Print RecipeIngredients
- 200 grams organic, local, antibiotic & hormone-free pork
- 200 grams organic, local, antibiotic & hormone-free beef
- ½ all-natural dried spicy sausage
- 1 medium yellow onion
- 2 garlic cloves
- 1 celery stick
- 1 10-ounce (300 milliliter) jar of sugar-free tomato sauce
- 1 large yam
- 3 eggs
- 2 tablespoons coconut oil
- 1 teaspoon pepper
- ½ teaspoon turmeric
- ½ teaspoon parsley
- 1 teaspoon dried oregano
Instructions
1. Preheat the oven to 400°F.
2. In a deep skillet, melt 2 tablespoons of coconut oil over medium heat.
3. Finely chop the onion and celery sticks and mince the garlic cloves.
4. Add the onion to melted oil and saute for 3-4 minutes until translucent.
5. Add in the garlic and spices, mixing for 1-2 minutes over med-high heat.
6. Put back to medium heat and add in the meats and celery sticks.
7. Cook for 7-8 minutes until most of the meat has cooked through and is no longer pink.
8. Add in the tomato sauce and chopped sausage bits and bring to a simmer.
9. Let simmer, stirring often, for another 5-7 minutes.
10. Wash the large yam and without peeling, cut the entire yam into ¼ inch thick circular pieces.
11. In a large baking dish, pour ¼ of the meat mixture, then a layer of yam circles.
12. Add another ¼ of meat mixture, then a yam layer.
13. Repeat twice until the top layer is all yam.
14. Whisk together 3 eggs in a bowl, and pour over the top layer of yams.
15. Cover with aluminum foil and put into the oven for 30-35 minutes.
16. Check with a fork that the yams are soft and cooked through at the 35-minute mark, then remove foil and cook for another 5-7 minutes – careful not to burn the top layer!
17. Remove from the oven and allow to stand for 5 minutes.
18. Cut with a sharp knife into 8 evenly sized pieces, and dish out using a spatula or large serving spoon. Serve & Enjoy!
