Cheat’s moussaka

Cheat’s moussaka

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(4 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 4
This easy Greek dish of sliced potatoes and aubergines is layered with lamb mince and topped with a creamy cheese sauce

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal624
  • fat46g
  • saturates25g
  • carbs23g
  • sugars9g
  • fibre7g
  • protein27g
  • salt9g
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Ingredients

  • 4 medium-sized potatoes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 tbsp olive oil, plus extra for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, sliced
  • 500g lamb mince
  • 2 garlic cloves, crushed
  • 1 tsp mixed spice
  • 500g carton passata
  • 2 aubergines, cut into slices
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 300ml tub crème fraîche
  • 140g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

Method

  1. Boil the potatoes whole for 20 mins or just until tender. Drain and allow to cool.

  2. Return the pan to the heat and add 2 tbsp olive oil and the onion. Cook until softened, then add the lamb. Fry the mince for 5 mins or until cooked through and starting to char. Add the garlic and spice, and stir in the passata. Bring to a simmer, then season to taste, take off the heat and set aside until needed.

  3. Heat oven to 220C/200C fan/gas 7. Warm a griddle pan over a high heat and brush a little oil over the aubergines. Grill for 2-3 mins each side or until char lines appear. You may have to do this in 3-4 batches.

  4. Once cool enough to handle, cut the boiled potatoes into thick slices. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. Repeat until all the mixture is used up, ending with a layer of aubergines. Spread the crème fraîche over the top and scatter with the cheese. Put in the oven for 10 mins or until the cheese is golden.

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Comments, questions and tips

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DropWallet
29th Sep, 2016
Great recipe, but definitely make sure your potatoes are as tender as possible before adding.
shamblepop
8th Sep, 2016
3.8
Great recipe - very tasty! Make sure the potatoes are tender before you drain them because they don't get long in the oven (I had to bake for longer to compensate - I think the potatoes I used were too large).
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Isabellsteadx
28th Feb, 2017
3.8
I found this recipe really tasty and my whole family loved it! I would recommend cutting the potatoes in half when boiling them and to also bake in the oven for 15-20 minutes rather than 10.