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Slow cooker moussaka

A serving of slow cooker moussaka

Slow cooker moussaka

Name: Slow cooker moussaka
Prep time: 10 min
Cook time: 6 h 40 min
Total time: 6 h 50 min
Yield: 4
Cuisine: Greek
Ingredients: 2 aubergines sliced into 1cm rounds; 4 tbsp olive oil plus extra for brushing; 500g lamb mince; 150g frozen diced onions; 3 garlic cloves crushed; 2 x 400g cans chopped tomatoes; 120ml lamb stock made with 1 lamb stock cube; 3 tbsp tomato purée; 1 tsp dried oregano; 1 tsp ground cinnamon; 50g butter; 50g plain flour; 500ml milk; ¼ tsp ground nutmeg; 70g parmesan grated; 1 egg yolk; 50g breadcrumbs; chopped parsley to serve (optional)

Suzanne Mulholland

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Serves 4

Easy

Prep: 10 mins

Cook: 6 hrs and 40 mins

A star rating of 4.2 out of 5.9 ratingsRate

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Prep the elements for this moussaka in advance and pop in the slow cooker when needed. Layers of lamb mince and aubergine are finished in a creamy béchamel

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 aubergines

sliced into 1cm rounds
4 tbsp olive oil

plus extra for brushing
500g lamb mince
150g frozen diced onions
3 garlic cloves

crushed
2 x 400g cans chopped tomatoes
120ml lamb stock

made with 1 lamb stock cube
3 tbsp tomato purée
1 tsp dried oregano
1 tsp ground cinnamon
50g butter
50g plain flour
500ml milk
¼ tsp ground nutmeg
70g parmesan

grated
1 egg yolk
50g breadcrumbs
chopped parsley

to serve (optional)

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Nutrition: Per serving

kcal808
fat51g
saturates23g
carbs38g
sugars18g
fibre7g

high
protein44g
salt1.06g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Arrange the aubergine rounds on a large baking tray, season and drizzle 2 tbsp of the olive oil over. Roast in the oven for 15-20 mins or until lightly browned.
step 2

Meanwhile, heat the remaining 2 tbsp olive oil in a large pan over a medium-high heat. Add the lamb mince and brown all over for 6-7 mins, before adding the diced onions and garlic, then cook for 5 mins. Transfer to the slow cooker, then add the chopped tomatoes, lamb stock, tomato purée, oregano and cinnamon, and season well. Cook on low for 6 hrs.
step 3

When the ragu has 20 mins left, make the béchamel. Melt the butter in a medium-sized saucepan over a medium heat, add the flour and cook for 1-2 mins. Slowly whisk in the milk, a little at a time, until you have a lump-free sauce. Bring to a simmer and cook for 4-5 mins until thickened. Remove from the heat, stir through the nutmeg, parmesan and the egg yolk, and season. Will keep frozen for up to three months (see tip).
step 4

Heat the grill on high. Lightly brush a medium baking dish with oil. Layer in half the aubergine slices. Add the ragu then top with the remaining aubergine slices. Pour over the béchamel sauce, sprinkle over the breadcrumbs and grill for 5-10 mins until browned on top. Sprinkle over a little chopped parsley, if you like.

Recipe tip

Defrost overnight in the fridge, then bake at 200C/180C fan/ gas 4 for 45-50 mins until piping hot throughout and golden brown.

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Overall rating

A star rating of 4.2 out of 5.9 ratings

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