Mains
Greek
GreekMoussaka
The Greek baked classic of layered aubergine, spiced meat and creamy topping, shown three ways. The basic tier keeps it quick and cheap, while the ultimate builds a proper lamb ragu under a real bechamel.
Nut-free
Better version
Beef and lamb mix, layered with potato and a proper cheese sauce.
Per serving£2.88
Total cost£11.50
Time1 hr 30 min
Ingredients for 4
- 2 aubergines , sliced and salted
- 2 potatoes , thinly sliced
- Ragu
- 250 g beef mince
- 250 g lamb mince
- 1 onion , finely chopped
- 2 cloves garlic , crushed
- 1 tsp ground cinnamon
- 400 g tinned chopped tomatoes
- Bechamel
- 40 g butter
- 40 g plain flour
- 500 ml whole milk
- 80 g mature cheddar , grated
Method
- Salt the aubergine slices for 15 minutes, then pat dry and griddle or fry until golden.
- Parboil the potato slices for 5 minutes and drain.
- Fry the onion and garlic, add both minces and brown, then stir in cinnamon and tomatoes and simmer 20 minutes.
- Make the bechamel: melt butter, stir in flour, cook 1 minute, then whisk in milk gradually until thick. Stir in the cheddar.
- Layer potato, then aubergine, then the meat ragu in a dish.
- Pour over the cheese sauce and bake at 180C fan for 35 minutes until golden and bubbling.
Equipment
- griddle pan
- saucepan
- baking dish
The three ways, side by side
Budget
Value beef mince, pan-fried aubergine and a quick cheese-and-egg topping.
Better
Beef and lamb mix, layered with potato and a proper cheese sauce.
Ultimate
Slow lamb shoulder ragu with red wine, Parmesan-enriched bechamel and Kefalotyri.
