Simple Lamb and Potato Moussaka
A quick and delightful version of Moussaka using potatoes instead of aubergines, spiced with cinnamon and oregano, and topped with a creamy cheese sauce.
Recipe Details
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Servings: 4-6
Full Ingredient List
- 5-6 large potatoes, peeled and finely sliced
- 2-4 tablespoons olive oil or rapeseed oil
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 500 g (1 pound) lean ground lamb mince
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon tomato paste or puree
- 1 can chopped plum tomatoes
- 200 g (1 cup) crème fraîche
- 50 g (1/2 cup) grated cheddar cheese
- 50 g (1/2 cup) grated Parmesan cheese
- A dash of milk
- 1 egg, beaten
- Butter for greasing the baking dish
- Sea salt
- Freshly ground black pepper
Moussaka Base
Tools and Equipment
- Large flat pan
- Kitchen paper
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 5-6 |
large potatoes |
peeled and finely sliced |
|
| 2-4 tablespoons |
olive oil or rapeseed oil |
|
|
| 1 |
onion |
peeled and chopped |
|
| 1 clove |
garlic |
peeled and chopped |
|
| 500 g (1 pound) |
lean ground lamb mince |
|
cooked lentils |
| 1 teaspoon |
cinnamon |
|
|
| 1 teaspoon |
dried oregano |
|
|
| 1 teaspoon |
tomato paste or puree |
|
|
| 1 can |
chopped plum tomatoes |
|
|
|
sea salt |
|
|
|
freshly ground black pepper |
|
|
Instructions
-
Step 1:
Heat a tablespoon of oil in a pan and brown potato slices, in batches, until slightly golden. Set aside on kitchen paper. (Tips: You can skip this browning step for a quicker version.)
-
Step 2:
In the same pan, add another tablespoon of oil, cook onions and garlic until soft and golden. Add lamb and increase heat to brown.
-
Step 3:
Add cinnamon, oregano, tomato paste, chopped tomatoes, and season. Simmer on low heat for 30 minutes.
Cheese Sauce
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 200 g (1 cup) |
crème fraîche |
|
|
| 50 g (1/2 cup) |
grated cheddar cheese |
|
|
| 50 g (1/2 cup) |
grated Parmesan cheese |
|
|
| a dash |
milk |
|
|
| 1 |
egg |
beaten |
|
|
butter |
for greasing |
|
Instructions
-
Step 1:
Gently heat the crème fraîche and stir in cheeses until melted. Add milk to loosen the sauce and remove from heat.
-
Step 2:
Allow to cool slightly, then whisk in the beaten egg.
Additional Information
Notes: To freeze: Bake, cool completely, portion, wrap, and freeze. Reheat thoroughly before serving.
