Moussaka

Name: Moussaka
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 onion chopped; 500 g mince; 1 tin chopped tomatoes; 1 beef stock cube; 1 Augergine sliced; 2 potatoes peeled and sliced; 2 eggs; 500 g greek yoghurt; 100 g cheddar cheese grated

Marie Anderson @cook_16007489

London

#myfavouriterecipe
I always double ingredients cook one and freeze one. Defrost in fridge over night and take out of fridge 30-60 mins before cooking.

Marie Anderson @cook_16007489

London

#myfavouriterecipe
I always double ingredients cook one and freeze one. Defrost in fridge over night and take out of fridge 30-60 mins before cooking.

Saved

Ingredients

30 mins

4 servings

1onion chopped
500 gmince
1 tinchopped tomatoes
1beef stock cube
1Augergine sliced
2potatoes peeled and sliced
2eggs
500 ggreek yoghurt
100 gcheddar cheese grated

Saved

Steps

30 mins

1

Heat oven to 180°C. Boil a pan of water ready for potatoes. Fry onion and mince until browned through (I cook in batches and drain any excess fat)
2

Once browned through sprinkle oxo cube over the mince and mix in.
3

Add tin of tomatoes, stir through then put a lid on and cook at low heat for 5 minutes.
4

Add sliced potatoes to boiled water and cook for 5 minutes (do not over cook)
5

Transfer mince to oven proof dish. Drain potatoes, leave on side to cool.
6

Brush sliced aubergine with Olive oil and fry in batches.
7

Layer potato on top of mince, layer aubergine on top of potato.
8

Mix 2 eggs with greek yoghurt and pour over the aubergine.
9

Sprinkle cheese over the top. Place in oven for 30 to 40 mins until bubbly.