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Easy Moussaka With Pork Mince (Without Aubergines)

Moussaka is a dish that takes some time to make, but it’s well worth the effort. This version of the classic Greek dish uses lean minced pork instead of lamb for a healthier take on the traditional recipe. Topped with potatoes and cheese, the end result is a delicious and hearty dish that will leave you feeling satisfied.

pork mince moussaka with side salad

Where does moussaka come from?

Moussaka is a traditional Greek dish that typically consists of layered eggplant (none in this recipe), potatoes, and ground meat (usually lamb or beef), topped with a creamy bechamel sauce. It is believed to have originated in the Ottoman Empire, and there are many variations of the dish found throughout the Middle East and Balkans. Moussaka is a popular meal in Greece and is often served as the main course at parties and celebrations.

What to serve with moussaka

Moussaka is a hearty dish that is best served with a simple salad and some crusty bread. For a more traditional Greek meal, you could also serve spanakopita (spinach pie) and dolma (stuffed grape leaves) as side dishes.

moussaka with pork mince with no egg plant
pork moussaka with side salad

What to do with pork mince

Moussaka is a classic Greek dish that typically features layers of eggplant, meat, and potato. However, this pork moussaka recipe swaps out the eggplant for hearty potatoes, making it the perfect comfort food for a cold winter night. The pork mince is first browned in a pan with onions and then simmered gently with garlic, celery, and tomato paste. Next, sliced potatoes are layered on top of the meat mixture, and the whole dish is baked in the oven until the potatoes are tender and golden brown. Whether you serve it with a dollop of yoghurt or a simple green salad, this pork moussaka is sure to become a new family favourite.

Ingredients of Moussaka

  • 1 kg Lean Pork Mince
  • 2 Onions
  • 2 Celery Sticks
  • 3 Garlic cloves
  • 2 tbsp Tomato Puree
  • 2 tbsp Plain Flour
  • 200 ml Red Wine
  • 2 400g Tinned tomatoes
  • 1 tbsp Marjoram
  • 2 tbsp Chopped Mint
  • 3 tbsp Olive Oil
  • 500 g Potatoes Peeled and cut into slices 1cm thick
  • Salt and Pepper

Cheese Sauce

  • 50 g Butter
  • 50 g Plain Flour
  • 450 Milk hot
  • 1 tsp Dijon Mustard
  • 150 g Cheddar Cheese grated
  • 1 egg beaten
freshly baked pork moussaka in oven proof dish

How to make homemade Moussaka with pork mince

  • Preheat the oven to 200°c/180°c fan/gas 6
  • Fry the onions and the minced pork until browned for 3-4 minutes. Add the celery and garlic and fry for another 4 minutes. Add the flour and tomato puree and stir for 30 seconds. Add the wine, tomatoes, marjoram and cover with a lid and bring to the boil. Simmer for 30 minutes, then season with salt and pepper and add the mint. Set aside.
  • Place the potatoes in salted boiling water and bring to the boil and cook for 4 minutes until just soft and holding their shape. Drain in a colander.
  • Melt the butter in a saucepan over medium heat. Add the flour and stir for a few seconds. Blend in the hot milk and add gradually and whisking until you have a smooth sauce. Season with salt and pepper, add the mustard and ¾ of the cheese. Remove from the heat and let it stand for 5 minutes before adding the beaten egg. Mix together.
  • Place the potatoes over the mince. Pour over the sauce evenly, so everything is covered, and sprinkle the remaining cheese. Bake in the oven for 30 minutes until golden.

How to store Moussaka

Moussaka can be stored in the fridge for up to 3 days. If you have any leftovers, they can be reheated in the oven or microwave. Moussaka also freezes well for up to 3 months.

Prepare Ahead

This dish can be assembled up to 6 hours ahead and baked in the oven to serve. Try my other minced pork recipe Pork Mince and Okra.

pork mince moussaka with side salad

Lean Minced Pork Moussaka With Potatoes

Rachel
A classic moussaka with lean pork mince, potatoes and cheese sauce.
No ratings yet – be the first to rate this recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 8
Calories 654 kcal

Ingredients
  

  • 1 kg Lean Pork Mince
  • 2 Onions
  • 2 Celery Sticks
  • 3 Garlic cloves
  • 2 tbsp Tomato Puree
  • 2 tbsp Plain Flour
  • 200 ml Red Wine
  • 2 400g Tinned tomatoes
  • 1 tbsp Marjoram
  • 2 tbsp Chopped Mint
  • 3 tbsp Olive Oil
  • 500 g Potatoes (Peeled and cut into slices 1cm thick)
  • Salt and Pepper

Cheese Sauce

  • 50 g Butter
  • 50 g Plain Flour
  • 450 Milk (hot)
  • 1 tsp Dijon Mustard
  • 150 g Cheddar Cheese (grated)
  • 1 egg (beaten)

Instructions
 

  • Preheat the oven to 200°c/180°c fan/gas 6
  • Fry the onions and the minced pork until browned for 3-4 minutes. Add the celery and garlic and fry for another 4 minutes. Add the flour and tomato puree and stir for 30 seconds. Add the wine, tomatoes, marjoram and cover with a lid and bring to the boil. Simmer for 30 minutes then season with salt and pepper and add the mint. Set aside.
  • Place the potatoes in salted boiling water and bring to the boil and cook for 4 minutes until just soft and holding their shape. Drain in a colander.
  • Melt the butter in a saucepan over a medium heat. Add the flour and stir for a few seconds. Blend in the hot milk and adding gradually and whisking until you have a smooth sauce. Season with salt and pepper, add the mustard and ¾ of the cheese. Remove from the heat and let it stand for 5 minutes before adding the beaten egg. Mix together.
  • In a baking dish place the potatoes over the mince. Pour over the sauce evenly, so everything is covered and sprinkle the remaining cheese. Bake in the oven for 30 minutes until golden brown.
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Nutrition

Calories: 654kcalCarbohydrates: 25gProtein: 31gFat: 46gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 149mgSodium: 278mgPotassium: 848mgFiber: 2gSugar: 5gVitamin A: 575IUVitamin C: 17mgCalcium: 253mgIron: 3mg
Keyword pork mince recipe, traditional moussaka
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