By Jillian Adamson
MC - Lamb moussaka with minted green beans
A crowd-pleasing bake even fussy eaters will love. Cinnamon-spiced British lamb mince is layered with gooey aubergine, rich tomato sauce and an indulgent coconut yoghurt béchamel. We serve with fresh, mint-scented green beans.
Cook time: 40 mins
Allergens: Celery
Cuisine: European
Key ingredient: Juicy British lamb mince
Updated at: Thu, 17 Aug 2023 04:44:00 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
49
High
Nutrition per serving
Calories1255.9 kcal (63%)
Total Fat64 g (91%)
Carbs108.1 g (42%)
Sugars30.7 g (34%)
Protein64.2 g (128%)
Sodium648.1 mg (32%)
Fiber31.2 g (111%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle.
Step 2
Dissolve the vegetable stock cube in a jug with 200ml boiling water.
Step 3
Peel the red onion and finely dice. Peel the garlic and grate.
Step 4
Heat a large frying pan on a medium-high heat with 1 tbsp oil. Add the onion and cook for 3 mins, until softened.
Step 5
Add the lamb mince, season with sea salt and black pepper, then cook for 10 mins, until browned.
Step 6
Add the garlic and cook for a further minute, then stir in the dried oregano and cinnamon. Cook for another minute, then add the passata, vegetable stock and a pinch of sea salt and black pepper. Allow to simmer for 10 mins.
Step 7
Meanwhile, peel the potatoes and slice into 3mm-thick rounds. Place in a large pan, cover with boiling water and simmer for 2-3 mins. Drain and set aside, trying to keep the slices whole.
Step 8
Slice the aubergines into 5mm-thick rounds and place on a tray lined with parchment paper.
Step 9
Sprinkle with sea salt and black pepper and drizzle with 1 tbsp oil. Cook for 8-10 mins in the oven, then set aside to cool.
Step 10
Make the béchamel. Add the nutritional yeast and the coconut yogurt to a small bowl. Season with a pinch of sea salt and black pepper. Stir together.
Step 11
To assemble, spread half the lamb mince in a thin, even layer in an ovenproof dish. Follow with a layer of half the potatoes, then half the aubergine slices. Repeat with the rest of the mince, potatoes and aubergine slices. Spread the béchamel over the top.
Step 12
Place the dish in the oven and cook until golden (about 10 mins) or if you have a grill setting, grill until lightly golden (this should take a few mins).
Step 13
Fill the same pan you cooked the potatoes in with boiling water and add a pinch of salt.
Step 14
Place the green beans into the pan and cook on a high heat for 3-4 mins or until the beans are cooked but still retain a slight bite. Drain.
Step 15
Finely chop the mint leaves (remove the stalks) and mix with the green beans along with a pinch of sea salt.
Step 16
To serve, spoon the lamb moussaka onto warm plates. Serve with a side of green beans.
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