Lamb Moussaka
A hearty, family-friendly lamb moussaka packed with hidden vegetables. Perfect for the whole family!
Servings 4 people
Ingredients
- 500 g lamb mince
- 1 onion diced
- 2 cloves garlic crushed
- 1 eggplant diced
- 1 carrot grated
- 1 × 400 g can no-added-salt diced tomatoes
- ½ tsp ground cinnamon
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 potatoes peeled and chopped
- Splash of milk
- Small knob of butter
- ¼ cup grated Parmesan cheese
- Steamed green beans to serve
Instructions
- Place the lamb mince, onion, garlic, eggplant, carrot, diced tomatoes, cinnamon, and oregano into a large frying pan or saucepan over medium heat.
- Cook over medium-high heat for 15–20 minutes, stirring occasionally, until the lamb is cooked through, most of the liquid has reduced, and the vegetables are tender. Season with salt and pepper.
- Meanwhile, boil the potatoes in salted water until tender, about 15–20 minutes. Drain well, then mash with the milk and butter until smooth.
- Spoon the lamb mixture into an ovenproof baking dish and spread the mashed potato evenly over the top.
- Sprinkle with the grated Parmesan cheese.
- Grill for 5 minutes, or until the cheese is melted and lightly golden.
- Serve warm with steamed green beans.
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Parmesan cheese: Block of parmesan cheese instead of grated cheese blends with anti-caking agents.
- Butter: made from cream.
- Milk: milk with no added thickeners or flavours.