Beef and Pork Moussaka
with creamy aubergine topping
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
Allergens:
Milk
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total40 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
240 grams
Beef and Pork Mince
1 unit(s)
Carrot
1 unit(s)
Aubergine
1 pack(s)
Passata
110 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Ground Cumin
2 unit(s)
Baguette
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya)
1 sachet(s)
Beef Stock
2 unit(s)
Garlic
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
½ to taste
Flour
Nutrition Values
Energy (kJ)4078 kJ
Energy (kcal)975 kcal
Fat47.2 g
of which saturates22.5 g
Carbohydrate90 g
of which sugars21.4 g
Dietary Fiber7.6 g
Protein40.2 g
Salt5.3 g
Potassium239.3 mg
Calcium11.3 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Trim the aubergine then slice widthways into 1cm thick rounds.
- Pop the aubergine onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Roast until golden and softened, 15-20 mins. Turn the tray halfway through. Once cooked, remove from the oven and set aside.
2
- Meanwhile, trim the carrot and quarter lengthways (no need to peel). Chop widthways into ½ cm pieces.
- Place a large pan over medium-high heat (no oil).
- When hot, fry the carrot, cumin and mince until browned, 5-6 mins.
- Use a spoon to break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
3
- Stir the passata, stock and ½ tsp sugar (per 2P) into the pan.
- Cover and simmer for 4-5 mins.
- Once simmered, stir through a knob of butter.
- Season to taste with salt and pepper.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
4
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Return the now empty pan to medium heat with a drizzle of oil.
- Add the garlic and fry for 30 secs. Stir in ½ tbsp flour (per 2P), then add the creme fraiche and 50ml water (per 2P).
- Bring to the boil, lower the heat and add the cheese. Stir until the cheese is melted and the sauce starts to thicken, 1 min.
- Season to taste with salt and pepper. Remove the pan from the heat.
5
- When the mince mixture is ready, spoon a third it into an appropriately-sized oven dish.
- Lay a third of the roasted aubergine rounds on top.
- Spread a third of the cheese sauce over.
- Repeat twice more, to get three layers.
- Bake on the top shelf of the oven until the cheese is bubbling and golden, 8-10 mins.
- When 5 mins of cooking time remain, pop the baguettes into the oven to warm through, 2-3 mins.
6
- Once cooked, remove your moussaka from the oven.
- Allow to stand for 1-2 mins before serving.
- Once ready, divide between bowls.
- Serve with warm baguette alongside.
