Serves: 6-8, Calories: 519, Time: 3 hrs
Ingredients:
Veg:
- 2 potatoes (200g each), sliced. 324
- 1 large onion, sliced. 75
- 2 aubergines, sliced. 150
- 2 large courgettes, sliced. 80
- 3 tbsp veg oil. 372
- Salt + black pepper
- 1.½ tsp thyme
Meat:
- 500g lean minced beef. 830
- 1 large onion, chopped. 75
- 1 tbsp veg oil. 124
- 2 tsp garlic purée. 34
- 1 tsp ground cinnamon
- ⅛ tsp black pepper
- ¼ tsp ground cloves
- 2 tbsp tomato purée. 20
- 1 x 400g tin chopped tomatoes. 100
- 1 Knorr beef stock pot. 60
- 2 bay leaves
Béchamel:
- 100g butter. 751
- 100g plain flour. 342
- 750ml milk. 375
- ¼ tsp ground nutmeg
- ⅛ tsp black pepper
- 80g parmesan, grated. 322
- 2 egg yolks. 120
Method:
- Preheat oven to 180°C Fan/Gas Mark 6.
- Oil 14x10" Pyrex roaster.
- Veg: In large bowl; Toss onion and potatoes in 1 tbsp oil, salt, pepper and ½ tsp thyme. Cover base of roaster. Bake for 20 mins.
- Toss aubergine in 1 tbsp oil, salt, pepper, and ½ tsp thyme. Layer over potatoes. Bake for 20 mins.
- Toss courgettes in 1 tbsp oil, salt, pepper, and ½ tsp thyme. Layer over aubergine. Bake for 20 mins.
- Meat: Meanwhile (while aubergines bake) in sauté pan; Fry onion and garlic in 1 tbsp oil until brown.
- Stir in cinnamon and cloves for 2 mins.
- Stir in tomato purée.
- Stir in mince, brown for 5 mins.
- Stir in bay leaves, pepper and stock pot.
- Stir in tinned tomatoes and sauté for 5 mins until liquid evaporates. Set aside.
- Béchamel: In large saucepan (while courgettes bake); Melt butter over medium heat.
- Whisk in flour to absorb butter.
- Very gradually whisk in milk, allowing flour to dissolve well between additions.
- Once bubbling, whisk in pepper, nutmeg, and 80g parmesan.
- When parmesan is melted, whisk in yolks.
- Stir ⅓ béchamel into meat and layer over veg in roaster.
- Spread ⅔ béchamel over top.
- Bake for 25 mins until golden.
- Cool for minimum 30 mins before slicing.
- (Start to finish, 2 hrs 15 mins approx. Plus standing time 30-45 mins. Total 3 hrs).
Calories = 4154
- 4154 / 8 = 519
- 4154 / 7 = 593
- 4154 / 6 = 692
Alternatively: Use lean lamb mince and lamb stock pot.
Modified from Greek Moussaka.