The Hairy Bikers moussaka recipe

Find out how to make this hearty family dish by The Hairy Bikers.

Hairy Bikers Moussaka Recipe

by Tiffany Wallis |

We love this recipe from The Hairy Bikers and not just because it tastes delicious, but because it's also quite healthy too with only 323 calories per serving!

This traditional Greek bake boasts luscious layers of juicy lamb mince cooked in a tomato based sauce, layered with slices of aubergine and potatoes, before being topped off with a creamy low fat sauce.

If you’re looking for comfort food that’s fit for the whole family then The Hairy Bikers lamb moussaka is the perfect choice - enjoy!

Serves 6 | Prep time 20 minutes | Cooking time 45 minutes | Calories 323 per serving

Ingredients

500g lean minced lamb

1 medium onion, chopped

2 garlic cloves, crushed

1½ tsp dried oregano

1tsp dried mint

2 bay leaves

1 cinnamon stick

2tbsp plain flour

100ml red wine

400ml lamb stock

400g canned chopped tomatoes

2 tbsp tomato purée

2 medium courgettes, halved lengthways and sliced

2 medium aubergines, roughly 275g, cut into 1cm rounds

1 tbsp olive oil

Ingredients for the white sauce

500ml semi-skimmed milk

4 tbsp cornflour

2 bay leaves

½ tsp grated nutmeg

20g parmesan

Method

STEP 1: To make the lamb mix: Put the lamb, onion, garlic, oregano, mint, bay leaves and cinnamon in a large non-stick saucepan and cook on a medium heat for 5 minutes. Break up the meat by stirring with a wooden spoon.

STEP 2: Stir in the flour and season with the salt and ground black pepper, before adding the wine, lamb stock, tomatoes and tomato purée. Bring everything to a simmer and continue to cook for 10 minutes.

STEP 3: Add the courgettes and cook for 5 minutes until the lamb is tender and the sauce is thick. Remove the bay leaves and cinnamon stick.

STEP 4: Heat the grill and arrange the aubergine slices in a single layer on a large baking tray, not forgetting to brush them with oil. Place the tray under the grill and cook for 5 minutes. Turn the slices of aubergines over and cook them until they’re softened and lightly browned on both sides.

STEP 5: For the white sauce: Preheat the oven to 200C/180C fan/gas 6. Just before the mince is ready, make the white sauce. Mix 4 tablespoons of the milk with the cornflour in a small bowl until smooth. Pour the rest of the milk into a medium non-stick saucepan and add the bay leaves and half the grated nutmeg. Heat for 5 minutes until almost at a simmer, while stirring. Whisk in the cornflour mixture, then cook for 3-4 minutes until thickened and smooth, stirring constantly. Remove from the heat and season.

STEP 6: Spoon a third of the meat sauce into 6 individual ovenproof dishes, then add a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it fully covers the dish, then sprinkle with the reserved nutmeg and parmesan cheese.

Then the last step is to bake for 20-25 minutes until the moussaka is golden brown and bubbling. Delicious!

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