Wash the mashed potatoes well and boil them in the shell with a tablespoon of salt. When cooked, drain the water and leave to cool, then cut into thick slices.
Chop the onion, grate the carrot, cut the pepper into cubes.
Cook the onion in hot oil until it becomes glassy, then add the meat, mix well and keep on the fire until it changes color. Add the carrot and pepper, season with salt and pepper, add the basil, bay leaves, chopped parsley. Allow to simmer over medium heat, adding water as needed, but not too much, the composition should decrease towards the end.
When the meat is cooked, turn off the heat and leave to cool, then mix with 2 tablespoons of tomato paste, 2 beaten eggs and sour cream ... don't forget to remove the bay leaves.
The dish that will go in the oven is greased with butter and sprinkled with breadcrumbs.
Place sliced potatoes and meat composition in layers. The last layer should be potatoes.
Beat the other two eggs together with the tomato paste then pour over the potatoes, sprinkle a little breadcrumbs.
Optionally you can grate cheese over moussaka and put the pieces of butter.
Put the dish in the oven and leave it for about 30-40 minutes until it browns nicely and the musacau cools well.