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Beef Moussaka

Beef Moussaka

with creamy aubergine topping

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:
Family Friendly
Allergens:
Milk
Wheat
Barley
Total Time40 minutes
Cooking Time45 minutes
DifficultyMedium

Ingredients

Serving amount

250 grams

Beef Mince

1 unit(s)

Carrot

1 unit(s)

Aubergine

1 pack(s)

Passata

110 grams

Creme Fraiche

(Contains Milk)

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

1 sachet(s)

Ground Cumin

2 unit(s)

Baguette

(Contains Wheat, Barley May be present Soya, Milk)

1 sachet(s)

Beef Stock

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)3811 kJ
Energy (kcal)911 kcal
Fat39.3 g
of which saturates19.9 g
Carbohydrate93.3 g
of which sugars19.4 g
Dietary Fiber5.3 g
Protein43.9 g
Cholesterol0 mg
Salt3.2 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Oven dish
Baking Sheet with Baking Paper

Instructions

Get Prepped
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Trim the carrot and quarter lengthways (no need to peel). Chop widthways into 1cm pieces.
  • Trim the aubergine then slice widthways into 1cm thick rounds.
Cook the Mince
2
  • Place a large pan over high heat with a drizzle of oil.
  • When hot, fry the carrot until softened, stirring occasionally, 4-5 mins.
  • Add the cumin and beef mince. Cook until beef is browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
  • Use a spoon to break up the mince as it cooks. Season with salt and pepper.
Start Your Sauce
3
  • Stir the passata and stock powder into the pan.
  • Season with saltpepper and ½ tsp sugar (double for 4p).
  • Simmer until thickened, stirring occasionally, 15-20 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Roast the Aubergine
4
  • 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.
  • Roast until golden and softened, 15-20 mins. Turn halfway through. 
  • Once cooked, remove from the oven and set aside.
Bake Until Bubbling
5
  • When the beef mixture has thickened, spoon it into an appropriately-sized oven dish.
  • Lay the roasted aubergine rounds on top.
  • Spread the creme fraiche over with the back of a spoon and sprinkle on the Italian style hard cheese.
  • Bake the moussaka until the top is bubbling and browned, 8-10 mins.
  • When 5 mins of cooking time remain, pop the baguettes into the oven to warm through, 2-3 mins.
Finsh and Serve
6
  • Once cooked, remove your beef moussaka from the oven.
  • Allow to stand for 1-2 mins before serving.
  • Once ready, divide between bowls.
  • Serve with warm baguette alongside.
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