Classic Lean Minced Lamb Moussaka With Potatoes

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 lamb for a healthier take on the traditional recipe. Topped with potatoes and aubergines and cheese the end result is a delicious and hearty dish that will leave you feeling satisfied.

Where does moussaka come from?

Moussaka is a traditional Greek dish that typically consists of layered eggplant, 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.

Ingredients of Moussaka

• 1 kg Lean Lamb 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
• 4 Aubergines Cut into slices 1cm thick
• 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

How to make traditional Moussaka

• Preheat the oven to 200°c/180°c fan/gas 6
• Arrange the aubergines on baking trays and drizzle with the oil and salt and pepper. Roast in the oven for 30 minutes until golden and set aside.
• Fry the onions and the minced lamb 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.
• Place the potatoes over the mince then arrange the aubergines as the next layer. 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.