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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 calories•Chef's Choice
Allergens:Milk
Total Time40 minutes
Cooking Time45 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

250 g

Beef Mince

1 piece

Carrot

1 piece

Aubergine

1 pack

Passata

1 sachet

Chicken Stock

125 g

Creme Fraiche

(ContainsMilk)

25 g

Grated Italian Style Hard Cheese

(ContainsMilk)

1 sachet

Ground Cumin

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2773 kJ
Energy (kcal)663 kcal
Fat48.2 g
of which saturates26.72 g
Carbohydrate23.64 g
of which sugars13.34 g
Dietary Fiber0 g
Protein32.83 g
Cholesterol0 mg
Salt2 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.
Utensils
Utensilsarrow down iconarrow down icon
•Oven dish
•Baking Sheet with Baking Paper
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • 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.
2
  • 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, then drain and discard any excess fat. Season with salt and pepper.
3
  • Stir the passata and chicken stock into the pan, then season with salt and pepper.
  • Simmer until thickened, 15-20 mins, stirring occasionally.
4
  • 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 8-9 mins on each side. 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.

5
  • 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.
6
  • Once cooked, remove the moussaka from the oven and allow it to stand for a few minutes before serving.
  • Spoon into bowls to serve.