Confession time: Until last night I had no idea what Moussaka consisted of. I had a vague notion that it was a food dish but that was really as far as it went.

Turns out Moussaka is a relatively straight forward meal to prepare. Think of it as Greek lasagne.  I’m sure it could be adapted to fit what you have in the presses for a less traditional dish.

It does however require apt attention in the preparation which has a number of steps so make sure you aren’t distracted before you start.


Serves 4.

Prep Time : 25 minutes.

Cooking time: 45 minutes

You’ll Need:

350g Lamb, minced.

1 Aubergine

1 Medium Onion

2 Large Potatoes

2 Pepper, de-seeded and quartered*

1 Clove Garlic

1 Tsb Dried Mint or 2 1 Tbs Chopped fresh Mint

50g Butter

500ml Milk

1 Egg, lightly beaten

50g Plain Flour

1 tsb Paprika*

1 tsp Chilli Powder*

1 tsp Ground Cumin*

Olive Oil

Some Crumbled Feta for dressing*

* Ingredients marked with a * are not in a traditional Moussaka but I feel added a little extra oomph to the recipe.


1.     Preheat the oven to 200 C (180 C for a fan oven). Brush a baking sheet lightly with oil and top with thin slices of aubergine. Drizzle with 3 tbsp of the oil and bake for 20 minutes until golden brown, turning once.

2.     Heat some oil in a large frying pan and gently fry the onion, garlic, cumin, paprika, chilli, mint and lamb for 3 minutes, stirring regularly. Add the tomatoes then refill the can with cold water and stir into the pan. Simmer for 10-15 minutes until thick, stirring occasionally.

3.     Bring a large pan of water to the boil and add the sliced potatoes. Return to the boil and cook for 3 minutes until just tender. Drain in a colander under cold running water.

4.     Place butter, flour and milk in a saucepan and whisk over a gentle heat until thickened and smooth. Season to taste. Remove from heat and stir in the beaten egg.

5.     Spoon half the lamb mixture into a  oven-proof dish. Top with a layer each of aubergine, peppers and potatoes. Repeat layers and finish with the white sauce. Bake for 20-25 minutes until golden brown and bubbling.

6.     Crumble some Feta over the top and serve.

Inspired by All Recipes