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Easy
2hrs
4-6
Rated 4.2 stars by 5 users
Dinner
Greek
4–6
15 minutes
1 hour
A comforting, flavour-packed weeknight moussaka by Mary Politis, built on the bold warmth of Gewürzhaus Lamb Spice. A simple, satisfying take on a classic. Follow Mary at @marys_kouzina for more Greek recipe inspiration.
Author:Mary Politis
2 tbsp extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, finely minced
300g lamb mince
300g beef mince
150ml red wine
400g tomato passata
3 bay leaves
Salt and pepper, to taste
150ml water
1 large potato, cut into 1cm cubes
2 medium zucchinis, cut into 1cm cubes
1 medium eggplant, cut into 1cm cubes
50g unsalted butter
2 tbsp plain flour
1 tbsp cornflour
1L milk
1 cup grated kefalograviera, plus extra for topping
Nutmeg, to taste
Salt, to taste
Heat the olive oil in a large ovenproof frying pan or shallow casserole over medium heat. Add the onion and garlic and cook until softened and fragrant.
Add the lamb and beef mince, breaking it up with a spoon, and cook until browned. Stir through the Gewürzhaus Lamb Spice until evenly coated.
Pour in the red wine, tomato passata and water, then add the bay leaves and season with salt and pepper. Bring to a simmer and cook for 15 minutes.
Add the potato, zucchini and eggplant, stirring to combine. Continue to simmer for around 40 minutes, stirring occasionally, until the sauce has thickened and the vegetables are tender. Remove from the heat.
In a separate saucepan over medium heat, melt the butter for the béchamel. Add the plain flour and cornflour and cook briefly, stirring, until combined.
Gradually whisk in the milk, adding a little at a time and whisking continuously to avoid lumps. Continue until the sauce is smooth and thickened.
Stir in the grated cheese, then season with nutmeg and salt.
Spoon the béchamel evenly over the meat and vegetable mixture and smooth the surface. Sprinkle with extra cheese.
Bake in a 180°C fan-forced oven for 25–30 minutes, or until the top is golden.
Allow to rest for 20 minutes before serving to help it set. Serve warm.
Cutting the vegetables into even 1cm pieces ensures they cook at the same rate and integrate into the sauce. Resting before serving makes it easier to portion cleanly.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
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Gewürzhaus.
