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Moussaka Recipe

Chef Richie's recipe

Preheat the oven to 180C/160C (fan)/Gas 4


Step 1

Place aubergine and courgette into a bowl, add 1 tbsp olive oil, salt and pepper and mix. Place onto an oven tray into a preheated oven for 10-15 minutes until roasted. Once cooked, set aside.

Step 2

Place lamb mince into frying pan and fry until brown. Add onion, garlic and spices, cook for a few minutes. Add chopped tomatoes and tomatoe puree and simmer until thick, stir occasionally.

Step 3

Place potatoes in water, bring to the boil and simmer for 5 minutes. Drain and leave to cool.

Step 4

For the cheese sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stirring in the milk continuously so it does not stick. Once the milk the milk is thick add the grated cheese. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper.

Step 5

Spoon half of the meat mixture into an oven proof dish, place a layer of aubergine and courgette on top, add the rest of the mince mixture on top of the aubergine and corgette, add a layer of sliced cooked potatoes on top and cover with cheese sauce.

Step 6

Bake in the oven for 30 minutes until piping hot and golden brown.


1 aubergines , cut into 1cm/½in slices

1 large courgette, cut 1cm slices

1 tbsp fine sea salt

450g/1lb 10½oz lamb mince

1 large onion , finely chopped

1 garlic cloves , crushed

1 tsp dried oregano

1½ tsp dried mint

1 cinnamon stick

Pinch of salt200ml/7fl oz red wine

1 tsp Morroccon (Asda) spice mix

1 x 400g/14oz can chopped tomatoes

1 tbsp tomato purée

2 tbsp olive oil

3 large potatoes , peeled, sliced into 1cm/½in slices

For the cheese sauce

50g butter

50g plain flour

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