We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Moussaka
Serves: 4
Prep time: 1 hr Total time: 
Recipe photograph by Karen Thomas
Moussaka
Feed a family of four for under a fiver with our hearty Greek moussaka recipe
Serves: 4
Prep time: 1 hr Total time:
See more recipes
Nutritional information (per serving)
Calories
521Kcal
Fat
25gr
Saturates
13gr
Carbs
45gr
Sugars
17gr
Fibre
7gr
Protein
25gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 450g white potatoes (use 3 or 4 of similar size), unpeeled
- 1 aubergine
- 1 tbsp olive oil
- 1 x 250g pack lamb mince
- 2 medium onions, finely chopped
- 2 garlic cloves, crushed
- 1 tsp dried mint
- 2 tsp ground cinnamon
- 1 tbsp tomato purée
- 2 x 400g cartons Basics chopped tomatoes
- 40g butter
- 40g plain flour
- 300ml milk
- A pinch of ground nutmeg
- 1 medium egg, beaten
- 15g Parmesan, finely grated
Step by step
Get ahead
The moussaka can be made up to 2 days ahead. Allow an extra 15-20 minutes if cooking from chilled. The meat sauce can be frozen.
-
Boil the whole unpeeled potatoes for 25-30 minutes until tender. Drain and set aside until cool enough to handle.
-
Meanwhile, cut the aubergine into 1cm slices, sprinkle with 1⁄2 tsp salt and leave in a colander over a bowl for 10-15 minutes. Preheat the oven to 190°C, fan 170°C, gas 5.
-
Pat the aubergine dry on kitchen paper, brush with the oil on both sides and cook on a lined baking tray for 20-25 minutes until golden, turning halfway.
-
Heat a casserole on the hob and add the mince and onions (no need for oil). Cook over a high heat, stirring well to break up the mince, until the meat starts to brown. Add the garlic, mint, cinnamon and tomato purée and cook for 1 minute. Tip in the tomatoes and add 200ml water. Season and simmer uncovered for 15 minutes.
-
Scrape the skin off the potatoes and slice thickly. Spoon a third of the meat sauce into a baking dish, then add half the potatoes. Add another layer each of meat sauce and potatoes, then the rest of the meat sauce, followed by the aubergine slices.
-
Melt the butter in a saucepan, add the flour and cook for 1 minute. Take off the heat and gradually add the milk, stirring continuously. Return to the heat and bring to a simmer, stirring, until thickened. Simmer for 2 minutes then take off the heat, add nutmeg and seasoning to taste, followed by the egg. Pour over the aubergine. Scatter with the Parmesan then bake in the oven for 40-45 minutes until the top is slightly puffy and golden brown. Leave to settle for 10 minutes before serving.