Moussaka with Cooking Cream

Finely chop the onions and carrot, and dice the potatoes into small cubes.
Beat the eggs and mix them with the CREMIO cooking crème and a pinch of salt to make the topping.
In a heated pan with oil, sauté the onions and carrot until golden.
Add the minced meat and cook until browned. Stir in the tomato paste and cook briefly. Season with black pepper, paprika, and salt, then mix well.
Add the diced potatoes and cook for 1–2 minutes to combine all flavors. Transfer the mixture to a baking dish, sprinkle with savory, and cover with aluminum foil to keep the moussaka juicy.
Bake in a preheated oven at 200°C (390°F) for 40–50 minutes.
Remove the foil, pour the egg and cream topping over the moussaka, and bake for an additional 20 minutes until golden.