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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