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
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
240 grams
Irish Beef Mince
1 unit(s)
Carrot
1 unit(s)
Aubergine
1 pack(s)
Passata
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
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
to taste
Butter
Nutrition Values
Energy (kJ)3734 kJ
Energy (kcal)892 kcal
Fat37.8 g
of which saturates19.2 g
Carbohydrate93.3 g
of which sugars19.4 g
Dietary Fiber5.3 g
Protein42.2 g
Cholesterol0 mg
Salt3.13 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
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Trim the aubergine then slice widthways into 1cm thick rounds.
- 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.
2
- Meanwhile, trim the carrot and quarter lengthways (no need to peel). Chop widthways into ½ cm pieces.
- Place a large pan over high heat with a drizzle of oil.
- When hot, fry the carrot until softened, stirring occasionally, 5-6 mins.
3
- Reduce the heat to medium-high.
- Add the cumin and beef mince.
- Cook until beef is browned, 5-6 mins. Use a spoon to break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
4
- Stir the passata, stock powder and ½ tsp sugar (double for 4p) into the pan.
- Cover and simmer for 4-5 mins.
- Once simmered, stir through a knob of butter.
- Season to taste with salt and pepper.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
5
- When the beef mixture is ready, 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 cheese.
- Bake on the top shelf of the oven, until the cheese is bubbling and golden, 8-10 mins.
- When 5 mins of cooking time remain, pop the baguettes into the oven to warm through, 2-3 mins.
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.
