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Beef Moussaka

Beef Moussaka

with creamy aubergine topping

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Did you know the name 'moussaka' derives from the Arabic word for moistened? This is likely a nod to the succulent beef, juicy tomato sauce, and softened aubergine that make up this delicious comfort dish.

Tags:Under 650 caloriesChef's Choice
Total Time40 minutes
Cooking Time45 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

250 g

Beef Mince

1 piece


1 piece


1 pack


1 sachet

Chicken Stock

125 g

Creme Fraiche


25 g

Grated Italian Style Hard Cheese


1 sachet

Ground Cumin

Not included in your delivery

to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)663 kcal
Energy (kJ)2773 kJ
Fat48.2 g
of which saturates26.72 g
Carbohydrate23.64 g
of which sugars13.34 g
Dietary Fiber0 g
Protein32.83 g
Cholesterol0 mg
Salt1.77 g
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.
Utensilsarrow down iconarrow down icon
Oven dish
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
  • Trim the aubergine, then slice into rounds approximately 1cm thick.
  • Heat a drizzle of oil in a large pan on high heat.
  • When hot, add the carrot and fry until soft, 4-5 mins, stirring occasionally.
  • Add the beef mince and cumin, then cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
  • Use a spoon to break up the mince as it cooks. Season with salt and pepper.
  • Stir the passata and chicken stock into the pan.
  • Season with salt and pepper.
  • Simmer until thickened, 15-20 mins, stirring occasionally.
  • Meanwhile, 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, then roast for 15-20 mins. Turn halfway through. 
  • Once cooked, remove from the oven.

TIP: If the slices aren't browned and soft, bake them a little longer. If they're browning too quickly, reduce the heat a little.

  • When the beef mixture has thickened, spoon into an ovenproof dish.
  • Lay the roasted aubergine slices on top.
  • Spread the creme fraiche over with the back of a spoon, then sprinkle over the Italian style hard cheese.
  • Bake the moussaka until it's bubbling and the top has browned, about 3-4 mins.
  • Once cooked, remove the moussaka from the oven.
  • Allow it to stand for a couple of mins before serving.
  • Spoon into bowls to serve.