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
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.