Moussaka

4.3/5 rating (3 votes)
  • Serves: 4
  • Prep Time: 40 mins
  • Ready in: 40 mins
  • Difficulty: Moderate
  • Print Recipe:
Moussaka

Ingredients

  • 2 medium potatoes
  • 6 tbsp olive oil
  • 1 aubergine, sliced lengthways
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 2 tsp dried oregano
  • 500g lamb mince
  • 6 tbsp tomato puree
  • 1 x 10g lamb or beef stock cube
  • 300mls warm milk
  • 25g very soft butter
  • 25g plain flour
  • 4 ripe tomatoes, blanched, peeled and sliced
  • salt and freshly ground black pepper

Method

  • Preheat the oven to 200C gas 6.
  • Simmer the potatoes, with their skins still on until tender and a knife passes through them easily. Remove from the pan and leave to cool then peel and slice into 10mm thick slices.
  • Heat half the olive oil in a pan, add the aubergine slices and season well, then cook on both sides so they take on a little colour.
  • Remove from the pan and drain on kitchen paper.
  • Add the rest of the oil and the onion, oregano and garlic to the pan and cook over a low heat to soften.
  • Then add the mince and stock cube, break up and cook until you have a little colour.
  • Meanwhile bring the milk to a simmer.
  • Mix the soft butter and flour together well
  • Add 3-400mls of cold water to the mince and add the tomato puree, then cook until you have a nice thick stew consistency, about 15-20 minutes.
  • Whisk the butter and flour mix into the simmering milk, it will thicken pretty much straight away, Remove from the heat and season well with salt and pepper.

 

  • To assemble the moussaka you will need a 20 x 25 a 5cm deep baking dish.
  • Spoon half the mince into the bottom of the dish, then top with the tomatoes.
  • Add the rest of the mince then top with the aubergines, press down well, then add the potatoes, press down well again.
  • Finally pour over the sauce and pop into the oven and cook for 20-25 minutes or until well browned and heated through.
  • Leave for 15 minutes to cool slightly before eating or it will be too hot.

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