As this says it’s not a traditional moussaka. Traditional Greek moussaka is made with eggplant and this recipe uses potato in it’s place. I think that using both eggplant and potato would work really well too, but making a traditional mince and tomato base sauce would probably be a lot better than a can of braised steak and onions.
Looking through Mum’s recipes there’s quite a lot that use tinned sweet corn, not something that’s used much these days. This savoury beef casserole topped with creamed corn is a bit unusual, but as it says the corn adds some sweetness to the standard savoury mince so it could be worth trying.
This starts off as a classic Scotch Egg recipe – hard boiled eggs, covered in sausage mince, rolled in breadcrumbs and fried. That’s the way I’ve always made them mostly to take on picnics. The twist here is that you put them in a tomato sauce and bake them. Certainly different – maybe worth a try!
I think the idea of pre-making a large batch of beef casserole, freezing it in batches and then jazzing it up when needed is a great one. This Diane-style version would be a quick way to make a tasty dish when you don’t have much time or energy left after a busy day.
Did swagmen really make this out in the bush? I have no idea, but even if they didn’t it still makes a great hearty meal for the family. If you want you can easily add potato or other vegetables and I’d recommend leaving the meat mixture to cool a little before you put it on the puff pastry as hot meat will make the pastry soft and harder to handle.