Diverse
Moussaka
I often make this moussaka with meat and mashed potatoes, especially when I’m craving something hearty but not too complicated. The beginning is always the same: peel the potatoes, heat the meat, and the smell of sautéed onions makes everything feel easier. Each time, I end up with about 4 large servings, just right for dinner or lunch, and they always disappear quickly from the dish.