Hairy Bikers Moussaka Recipe

This Hairy Bikers Moussaka Recipe is a rich and comforting recipe, which is made with savory lamb mince and a creamy béchamel sauce. It’s the perfect family dinner, ready in about 1 hour and 45 minutes.

Hairy Bikers Moussaka Recipe Ingredients

For the Lamb Ragù:

• 750g lamb mince
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried oregano
• 1 ½ tsp dried mint
• 1 bay leaf
• 1 cinnamon stick
• 1 tbsp plain flour
• 200ml red wine
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• Salt and freshly ground black pepper

For the Vegetable Layers:

• 2 aubergines, cut into 5mm slices
• 1 tbsp fine sea salt
• 100ml olive oil
• 500g Maris Piper potatoes, peeled and thinly sliced

For the Béchamel Sauce:

• 50g butter
• 50g plain flour
• 400ml milk
• 25g Parmesan, finely grated
• 1 tsp finely grated nutmeg
• 1 free-range egg, beaten

How To Make Hairy Bikers Moussaka

1. Make the Lamb Ragù: In a large, heavy-based pan, cook the lamb mince, onion, garlic, oregano, mint, bay leaf, and cinnamon stick over a medium heat for 10 minutes, breaking up the meat with a spoon. Stir in the flour, season with salt and pepper, then add the red wine, chopped tomatoes, and tomato purée. Bring to a simmer and cook for 30 minutes until the sauce has thickened.
2. Prepare the Vegetables: While the ragù simmers, place the aubergine slices in a colander, sprinkle with 1 tablespoon of salt, and let them sit for 10 minutes to draw out moisture. Rinse the slices under cold water and pat them completely dry.
3. Fry the Aubergine: Heat 3 tablespoons of the olive oil in a large frying pan and fry the aubergine slices in batches for 2–3 minutes on each side until golden. Add more oil as needed. Drain on kitchen paper.
4. Par-boil the Potatoes: Cook the sliced potatoes in a pot of boiling water for 5 minutes. Drain them and run under cold water to stop the cooking process.
5. Make the Béchamel Sauce: Preheat your oven to 200C/180C Fan/Gas 6. In a saucepan, melt the butter, stir in the flour to make a roux, and cook for a few seconds. Gradually whisk in the milk until smooth. Add half of the Parmesan and the grated nutmeg. Simmer gently for 4–5 minutes until thickened. Let the sauce cool slightly, then stir in the beaten egg.
6. Layer the Moussaka: Spoon one-third of the meat sauce into a large, shallow ovenproof dish (approx. 2.5 litres). Arrange one-third of the potatoes and one-third of the aubergines loosely on top. Repeat the layers twice more, finishing with a layer of aubergines.
7. Top and Bake: Pour the béchamel sauce evenly over the top layer. Sprinkle with the remaining Parmesan cheese. Bake for 35–45 minutes, until deep golden brown and bubbling. Let it rest for a few minutes before serving.

Recipe Tips

• Why salt the aubergines? This crucial step, called “degorging,” draws out excess moisture and bitterness from the aubergines. This prevents the moussaka from becoming watery and ensures the slices fry to a beautiful golden brown instead of steaming.
• How do I get a smooth béchamel sauce? The key is to add the milk to the butter and flour roux gradually while whisking constantly. This prevents lumps from forming. Letting the sauce cool slightly before adding the beaten egg is also important to prevent the egg from scrambling.
• Can I make this ahead of time? Yes, moussaka is a perfect make-ahead dish. You can fully assemble it in the baking dish, let it cool, cover, and keep it in the refrigerator for up to 24 hours. You may need to add 10-15 minutes to the baking time when cooking from chilled.
• How do I avoid a greasy moussaka? After frying the aubergine slices, make sure to drain them well on kitchen paper to remove any excess oil before layering them in the dish.

What To Serve With Moussaka

This rich, all-in-one bake is a hearty meal that pairs perfectly with simple, fresh sides.

• A crisp Greek salad with feta, olives, and a lemon-oregano vinaigrette
• Warm, crusty bread to soak up the sauce
• Steamed green beans with a squeeze of lemon

How To Store Moussaka

• Refrigerate: Cover leftovers tightly or transfer to an airtight container. Store in the refrigerator for up to 3-4 days. The flavors are often even better the next day.
• Freeze: Moussaka freezes very well. You can freeze the entire baked dish or individual portions. Wrap tightly in plastic wrap and then foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: The best way to reheat is in a 350°F (175°C) oven for 20-25 minutes, or until hot and bubbly.

Moussaka Nutrition Facts

• Calories: 678 kcal
• Protein: 34g
• Carbohydrates: 34g
• Fat: 41g
• Fiber: 6g
• Salt: 1.2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Hairy Bikers Slow Cooker Lamb Tagine Recipe
• Hairy Bikers Slow Cooker Rabbit Stew Recipe

Hairy Bikers Moussaka Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:Greek Courses:Dinner

Difficulty:BeginnerPrep time: 45 minutesCook time:1 hour Rest time: 10 minutesTotal time:1 hour 55 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:678 kcal Best Season:Available

Description

A classic, comforting Greek bake with layers of rich lamb ragù, tender potatoes, and fried aubergine, all topped with a creamy béchamel sauce.

Ingredients

• Ragù: 750g lamb mince, 1 onion, 2 garlic cloves, herbs (oregano, mint, bay, cinnamon), 1 tbsp flour, 200ml red wine, 400g chopped tomatoes, 2 tbsp tomato purée.
• Veggies: 2 aubergines, 500g Maris Piper potatoes, olive oil, salt.
• Béchamel: 50g butter, 50g flour, 400ml milk, 25g Parmesan, nutmeg, 1 egg.

Instructions

1. Make the ragù: Brown the lamb with onion, garlic, and herbs. Stir in flour, then add wine and tomatoes. Simmer for 30 minutes.
2. Prep veggies: Salt the sliced aubergines for 10 minutes, then rinse and pat dry. Fry in olive oil until golden. Par-boil the sliced potatoes for 5 minutes.
3. Make the béchamel: Make a roux with butter and flour, then whisk in milk until thick. Stir in Parmesan and nutmeg. Cool slightly, then stir in the egg.
4. Preheat oven to 200C/180C Fan/Gas 6.
5. Layer the dish: Start with a layer of meat sauce, followed by potatoes and aubergines. Repeat twice.
6. Pour the béchamel sauce over the top and sprinkle with the remaining Parmesan.
7. Bake for 35-45 minutes until golden brown and bubbling. Rest before serving.

Notes

• Salting and draining the aubergines is a crucial step to prevent a watery moussaka.
• Letting the béchamel cool slightly before adding the egg will prevent it from scrambling.
• This dish is perfect for making ahead; assemble it and store it in the fridge for up to 24 hours before baking.
• For the best flavor, use a good quality lamb mince.