My Big Fat Moussaka

Great for lunchGreat for kidsGreat for freezing

If you have cooked up this batch recipe ahead of time it is a great comforting recipe to have ready and waiting in the freezer. Just remember to take it out of the freezer in the morning, so all you will need to do is pop it in the oven at step 5. Serve with a tomato salad and crisp green salad. This recipe uses ground cumin and coriander for an authentic flavour, but omit if your children don’t like spicy flavours.

This is a good recipe for adding leftover potatoes and vegetables. By scrubbing the potatoes and not peeling them you are saving on excess waste, also a lot of the nutrients come form the potato skin.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Serves 10-12

  • 500g waxy potatoes, scrubbed and cut into thick slices
  • 2 tablespoons olive oil
  • 2 onions, peeled and chopped
  • 4 cloves garlic, peeled and crushed
  • ½ teaspoon ground cumin (optional)
  • 1/2 teaspoon ground cinnamon
  • 900g minced lamb
  • 700ml chicken stock either homemade or from cubes
  • 80g butter
  • 75g plain flour
  • 1.2 litres milk
  • 1 teaspoon mustard
  • 250g leftover grated cheese
  • 4 eggs
  • Pinch of nutmeg
  • Black peppercorns
  • Salt
  • 2 x 400g Canned chopped tomatoes

Instructions

  1. Preheat the oven to 190°C (375°F) mark 5. Put the potatoes in a large pan of water, bring up to the boil and simmer for about 15 minutes until they are just cooked. Drain and set aside.
  2. Heat the oil in a large frying pan, add the onion, garlic and spices and cook for 5 minutes or until soft. Turn up the heat and add the lamb mince and cook, stirring, for another 4-5 minutes, add the tomatoes and season well. Continue to cook for about 20-25 minutes adding the stock in stages.
  3. To make the sauce, place the butter, flour, milk and mustard in a small saucepan and, whisking continuously, cook over a medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 minutes. Allow to cool a little then add the grated cheese (reserving a handful for the topping) and eggs, nutmeg and seasoning.
  4. In a large shallow ovenproof dish or individual freezer dishes, layer the meat with the potato slices, finishing with a neat layer of potato slices. Pour the sauce over the potatoes and sprinkle with the reserved grated cheese.
  5. Place in the preheated oven to cook for 25-30 minutes or until golden and bubbling.

Leftover Tips

  • This is a good recipe for adding left over potatoes and vegetables.
  • By scrubbing the potatoes and not peeling them you are saving on excess waste, also a lot of the nutrients come form the potato skin.

Freezer Tips

  • Wrap up well, label and freeze for up to 3 months. Defrost thoroughly, then cook as above at step 5, until piping hot
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Eggs can be frozen successfully, but separately. For whites... Read more

Comments on this recipe

  • Trish

    Great recipe for families, and students who are on a budget. Busy families would enjoy this meal, my family loves it. It would be ideal as a gift for friends and family who are recovering from illness as it can be frozen successfully.

    Posted on 09 Apr 2008 at 00:18
  • Robyn

    This looks good, with the cold weather coming up will be great.

    Posted on 20 Apr 2008 at 07:25
  • Wakeman

    This goes on my "make it again" list! Lovely flavours.

    Posted on 11 Jun 2008 at 22:59
  • issy

    This is so easy to make. It tastes great I cheated a bit with the sauce as I used creme fresh with cheese and mustard mixed, saves time and healthier option. Fantastic

    Posted on 29 Sep 2009 at 16:20

Comments on this recipe