This moussaka will keep in the fridge for up to three days, simply warm through in the microwave or oven, to serve. It’s a great dinner for all the family or for weekend guests!

Here’s how to make moussaka, the easy way!


SERVES 4 – PREP 30 MINS – COOK 50 MINS

3 large potatoes, sliced

1 large aubergine, sliced

2tbsp olive oil

1 onion, chopped

500g minced lamb

2 garlic cloves, crushed

1 tsp ground coriander

1 tsp ground cumin

1tsp dried oregano

120ml red wine or beef stock

400g can tomatoes

3tbsp tomato puree

2 eggs

300ml Greek yogurt

125g grated Cheddar cheese

1 Heat the oven to 190C, Gas 5. Put the potatoes into a pan of salted water, bring to the boil and simmer for 15 mins until tender.

2 Meanwhile, spread the aubergines onto a non stick baking tray, drizzle with 1tbsp oil and roast for 20 mins until tender.

3 Whilst these are cooking, heat the rest of the oil in a large heavy based frying pan, fry the onion for 5 mins, to soften.

4 Add the lamb, garlic, coriander, cumin and oregano and fry the meat for 10 mins until browned all over. Drain the potatoes.

5 Add the wine or stock, tomatoes and tomato puree. Season generously and simmer for 15 mins.

6 Put alternate layers of mince, potatoes and aubergines, into a 1.7 litre ovenproof dish, finishing with a layer of potatoes.

7 Mix together the eggs, yogurt and cheese in a jug with a fork. Season and pour over the potatoes. Bake for 30 mins until the topping is golden.  This will keep in the fridge cooked for up to 3 days. Warm through in the microwave or oven, to serve.

Per serving: 742 cals, 45g fat (21g saturated), 37g carbs

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