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
Contains alcohol
Ultimate version
Slow lamb shoulder ragu with red wine, Parmesan-enriched bechamel and Kefalotyri.
Per serving£5.50
Total cost£22.00
Time3 hr 10 min
Ingredients for 4
- 3 aubergines , sliced and salted
- Ragu
- 600 g lamb shoulder , minced or finely diced
- 1 onion , finely diced
- 3 cloves garlic , crushed
- 150 ml dry red wine
- 400 g passata
- 1 tsp ground cinnamon
- 1 cinnamon stick
- Bechamel
- 50 g butter
- 50 g plain flour
- 600 ml whole milk , warmed
- 100 g Kefalotyri or Parmesan , finely grated
Method
- Salt the aubergines 30 minutes, pat dry and roast with olive oil at 200C until deeply golden.
- Brown the lamb in batches, then soften the onion and garlic in the same pan.
- Return the lamb, deglaze with red wine and reduce, then add passata, ground cinnamon and the cinnamon stick. Simmer gently for 90 minutes until rich and thick.
- Make the bechamel with butter, flour and warmed milk, whisking to a thick custard. Off the heat, beat in two egg yolks and most of the cheese.
- Layer roasted aubergine and ragu twice in a deep dish, finishing with aubergine.
- Spread the bechamel thickly, scatter the remaining cheese and bake at 180C fan for 45 minutes. Rest 20 minutes before cutting for clean layers.
Equipment
- heavy casserole
- roasting tray
- saucepan
- deep 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.
