Oven-baked moussaka with a cheesy topping

Easy moussaka

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(27 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 4

Less work than traditional moussaka and gluten-free, our Greek-style bake of potatoes and aubergines layered with lamb mince is topped with crème fraîche

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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Khalil ElGendy's picture
Khalil ElGendy
21st Nov, 2019
5.05
Although I avoided onions, still tasted great. I left it for 25 minutes in the oven and tasted much better. I was worried about the creme and cheese, but all added to the great taste. Thank you
CorinneOlivia
20th Nov, 2019
5.05
Have made this several times, I boil potatoes with skins on, I also make veggie version and sometimes I use turkey mince, the results are always delicious. I also add some dried mixed herbs such as rosemary and mint.
katmam
30th Aug, 2019
4.05
Delicious & easy. Thanks to previous reviews, I ensured the potatoes were cooked at the boiling stage. I used low fat creme fraiche which was fine. Will definitely make again.
Karen Langtree's picture
Karen Langtree
7th Aug, 2019
Please could you add Adi to your retailers
glennm
16th Jul, 2019
1.05
Sorry but this was not nice. The potatoes were hard, the creme fraiche looked like milk curds and the sauce was tasteless. No one ate it.
Irena Lawlor
23rd Feb, 2019
Silly question but...do you leave the skin on potatoes through the whole proses or peel before you boil them
Gill James
9th Nov, 2018
The recipe uses potatoes in addition to aubergine, NOT instead of!
Judith Biscoe's picture
Judith Biscoe
3rd Oct, 2018
I really do not think moussaka tastes right using potatoes instead of aubergines, it doesn't have the true flavour aubergines give it.
kerhysf
8th Oct, 2018
This recipe doesn't suggest you use potatoes instead of aubergines; it uses both.
Matthew Siegal's picture
Matthew Siegal
7th Aug, 2018
Fantastic recipe! Definitely cook the potatoes for longer than 20 minutes and add some dried mint to the mix to give it a more authentic moussaka taste.

Pages

Mandy Foster's picture
Mandy Foster
2nd May, 2019
Hi can this dish be made say in the morning and cooked later?
goodfoodteam's picture
goodfoodteam
3rd May, 2019
Thanks for your question. Yes, you can prepare the dish up until the point it goes in the oven, then cool and refrigerate. Preheat the oven to 200C/180C fan/gas 6 and then cook until golden, bubbling and piping hot in the centre. You'll need to cook it for longer as the dish will be fridge-cold, we'd suggest 25 - 35 mins.
Mandy Foster's picture
Mandy Foster
6th May, 2019
Thank you
abifoodie
6th Dec, 2018
Aubergines are ommitted from the recipe list - how many aubergines do I need please?
goodfoodteam's picture
goodfoodteam
10th Dec, 2018
Thanks for your question. This recipes needs 2 aubergines, cut into slices.
Josephine Hale's picture
Josephine Hale
30th Sep, 2018
Can I freeze this mousaka? The recipe is for 4 people! I cook for two but would like to freeze half?
goodfoodteam's picture
goodfoodteam
3rd Oct, 2018
Thanks for your question. We don't suggest freezing this recipe as crème fraîche tends to split when frozen.
misslulu
10th Sep, 2017
I use large potatoes and cook them in the microwave as you would for a jacket potatoes then slice them and put on top. If you don't like the skin on quite easy to skin when hot. I leave the skin on and had no comments and it gets eaten even by my fussy husband who always picks the skin off new potatoes.
Isabellsteadx
28th Feb, 2017
4.05
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.
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