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Oven-baked moussaka with a cheesy topping

Easy moussaka

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal624
fat46g
saturates25g
carbs23g
sugars9g
fibre7g
protein27g
salt9g
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Ingredients

  • 4 medium-sized potatoes
  • 3 tbsp olive oil, plus extra for brushing
  • 1 red onion, sliced
  • 500g lamb mince
  • 2 garlic cloves, crushed
  • 1 tsp mixed spice
  • 500g carton passata
  • 2 aubergines, cut into slices
  • 300ml tub crème fraîche
  • 140g cheddar, grated

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2015

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A star rating of 4.2 out of 5.61 ratings
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