This Hairy Bikers moussaka comes from their Meat Feasts book, layering cinnamon-spiced lamb with fried aubergine, potato and a Parmesan béchamel. It serves six at around 730 calories, baking to a deep golden top in about 45 minutes.
Moussaka is often called a Greek shepherd’s pie, and this one earns it. The lamb is simmered with red wine, cinnamon and mint for half an hour. That long simmer gives it a deep, almost sweet spiced flavour rather than a plain mince.
The step most people rush is the aubergines. Salting them first draws out the bitterness and excess water. That way they fry up silky and golden instead of soggy, which is what makes a proper moussaka.
Hairy Bikers Moussaka Recipe
Description
Si and Dave’s classic moussaka where cinnamon and red wine lamb is layered with fried aubergine and potato. It is topped with an egg-enriched Parmesan béchamel and baked until deep golden. Salt the aubergines first for the best texture.
Ingredients
For the Lamb Ragù:
For the Layers:
For the Béchamel:
Instructions
- Salt the aubergines: Place the aubergine slices in a colander, sprinkle with the fine salt, and set aside for 10 minutes to draw out the moisture.
- Start the ragù: Put the lamb, onion, garlic, oregano, mint, bay leaves and cinnamon in a large heavy frying pan. Cook over medium heat for 10 minutes, breaking up the meat with a wooden spoon.
- Simmer the ragù: Stir in the flour and season. Add the wine, tomatoes and tomato purée, bring to a simmer, then cook for 30 minutes until the lamb is tender and the sauce has thickened. Set aside.
- Fry the aubergines: Rinse the aubergine slices and pat dry. Heat 3 tbsp of the oil in a pan and fry them in batches for 2 to 3 minutes each side until golden, adding more oil as needed. Drain on kitchen paper.
- Parboil the potatoes: Cook the potato slices in boiling water for 5 minutes, then drain and cool under running water. Heat the oven to 180°C/Fan 160°C/Gas 4.
- Make the béchamel: Melt the butter in a pan and stir in the flour for a few seconds, then gradually stir in the milk. Add half the Parmesan and the nutmeg, simmer gently for 4 to 5 minutes, season, then take off the heat and quickly stir in the beaten egg.
- Layer up: Spoon a third of the ragù into a large ovenproof dish, then add a layer of potatoes and a layer of aubergines. Repeat twice more, finishing with aubergines. Pour the béchamel over in a thick even layer and scatter with the rest of the Parmesan.
- Bake: Bake for 45 minutes until deep golden brown and bubbling. Let it settle for 10 minutes before serving so the layers hold.
FAQs
How do I make moussaka vegetarian?
You can turn this into a meat-free moussaka by swapping the lamb for a hearty plant filling. Green or brown lentils work best, since they hold their shape and give a texture close to mince. A mix of mushrooms and chickpeas also works well for body.
Cook the lentils in the same way as the lamb, with the red wine, cinnamon, mint and tomatoes, so you keep all the spiced flavour. The aubergine, potato and béchamel layers stay exactly the same. Season a little more generously, since vegetables soak up spice differently to meat.
Is there a diet or healthy moussaka version?
Yes, if you want a healthier, lower-fat moussaka, the Hairy Bikers published a diet version in their Hairy Dieters books. It comes in at around 323 calories a portion, less than half this one. The big savings come from grilling the aubergines instead of frying them. The frying oil is where most of the calories in a classic moussaka hide.
That version also uses lean mince, swaps the buttery egg béchamel for a lighter cornflour-and-milk white sauce, and adds courgettes. If you want this recipe a little lighter without going all the way, grill the aubergines rather than frying them. Using semi-skimmed milk in the sauce helps too.
Can I use beef instead of lamb?
Yes, beef mince works well and gives a milder, less gamey flavour than lamb. Lamb is the traditional choice for a Greek moussaka and carries the cinnamon and mint beautifully. Beef is still a fine swap if it is what you have.
Keep everything else the same, though beef can be slightly leaner, so a splash more wine or stock during the simmer stops it drying out. A mix of half lamb and half beef is also a good middle ground.
Do you have to put potato in moussaka?
Potato is not in every moussaka, but this Hairy Bikers version includes it for a heartier, more filling bake. The thin layers of parboiled Maris Piper soak up the lamb juices and give the dish more substance, closer to a shepherd’s pie.
If you would rather keep it lighter or more traditional, leave the potatoes out and use a third aubergine instead. The recipe works both ways, so it comes down to how hearty you want it.
Can I make moussaka ahead of time?
Moussaka is a brilliant make-ahead dish and many cooks think it tastes better the next day, once the layers settle and the flavours meld. Assemble it completely, cover and keep it in the fridge for up to two days. Bake it when you are ready, adding 10 minutes or so since it starts cold.
It also freezes well, either before or after baking. Cool it fully, freeze in portions, then defrost overnight in the fridge and reheat until piping hot throughout. Letting any moussaka rest for 10 minutes after baking helps it slice cleanly.
What should I serve with moussaka?
Moussaka is rich and filling, so it pairs best with something fresh and sharp. A crisp Greek salad with feta, cucumber and olives is the classic match, and warm flatbread is good for mopping the sauce.
For a bigger Mediterranean spread, the lamb kofta skewers make a great addition. Or serve a panzanella alongside, since its tomatoes and crunch cut through the creamy béchamel.
