Hairy Bikers Moussaka Recipe

This Hairy Bikers moussaka recipe layers spiced lamb ragù with golden aubergines and Maris Piper potatoes under a thick, creamy béchamel. It comes out of the oven bubbling and deep golden brown. Serves 6 and takes about 2 hours from start to table.

I first made this for a cold Saturday evening and it quickly became a regular in our house. The spiced lamb, tender potatoes and thick golden béchamel make it the kind of dish people always ask for again.

Moussaka 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
• 2 bay leaves
• 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 1cm slices
• 1 tbsp fine sea salt
• 100ml olive oil
• 500g Maris Piper potatoes, peeled and sliced 1cm thick

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 Moussaka

1. Cook the lamb ragù: Cook the lamb mince with the onion, garlic, oregano, mint, bay leaves and cinnamon in a large pan over medium heat for 10 minutes. Stir in the flour, season with salt and pepper, then pour in the red wine, chopped tomatoes and tomato purée. Bring to a simmer and cook for 30 minutes until thickened.
2. Salt the aubergines: While the ragù simmers, place the aubergine slices in a colander and sprinkle with 1 tablespoon of salt. Leave for 10 minutes to draw out moisture, then rinse under cold water and pat completely dry.
3. Fry the aubergines: Heat 3 tablespoons of olive oil in a large frying pan and fry the slices in batches for 2–3 minutes on each side until golden. Add more oil as needed and drain on kitchen paper.
4. Par-boil the potatoes: Cook the sliced potatoes in boiling water for 5 minutes. Drain and run under cold water to stop the cooking.
5. Make the béchamel: Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Melt the butter in a saucepan, stir in the flour to make a roux, then gradually whisk in the milk until smooth. Add half the Parmesan and the grated nutmeg, simmer for 4–5 minutes until thickened, let it cool slightly and stir in the beaten egg.
6. Layer the moussaka: Spoon one-third of the meat sauce into a large, shallow ovenproof dish (about 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 evenly over the top layer and sprinkle with the remaining Parmesan. Bake for 45 minutes until deep golden brown and bubbling. Rest for 10–15 minutes before slicing.

What Are the Best Tips for Making Moussaka?

• Salt the aubergines first: Sprinkle the slices with salt and leave for 10 minutes to draw out excess moisture. This stops the moussaka from turning watery and helps the slices fry to an even golden colour.
• Keep the béchamel smooth: Add the milk to the roux gradually while whisking the whole time. Let the sauce cool for a few minutes before stirring in the egg so it does not scramble.
• Drain fried aubergines well: After frying each batch, lay the slices on kitchen paper to soak up excess oil. This keeps the finished dish from being greasy.
• Try baking instead of frying: For a lighter moussaka, brush the aubergine slices with olive oil and bake at 200°C (180°C Fan / Gas Mark 6) for 20 minutes instead of frying in a pan.
• Rest before slicing: Let the moussaka sit for 10–15 minutes after it comes out of the oven. This gives the layers time to set so you get clean, neat portions.

What to Serve on the Side

Moussaka is rich and filling, so keep the sides light and fresh. A crisp Greek salad with feta, olives and a lemon vinaigrette is the classic pairing. Warm pitta bread or crusty sourdough works well for mopping up any leftover sauce.

A bowl of tzatziki on the table adds a cool, creamy contrast to the warm spiced lamb. Steamed green beans with a squeeze of lemon or roasted vegetables also sit well alongside. For more ideas, browse our Mediterranean recipes collection.

If you have extra lamb mince, it works just as well in a shepherd’s pie for another evening.

How Should You Store Leftovers?

Let the moussaka cool completely, then cover or transfer to an airtight container. It keeps in the fridge for 3–4 days and the flavours actually improve overnight.

To freeze, cut into portions and wrap each one tightly in cling film, then foil. Frozen moussaka keeps for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat in the oven at 180°C (160°C Fan / Gas Mark 4) for 20–25 minutes until hot and bubbling through.

Nutrition Facts

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

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

Frequently Asked Questions

Try More Recipes:

• Hairy Bikers Slow Cooker Lamb Tagine Recipe
• Hairy Bikers Slow Cooker Rabbit Stew Recipe
• Hairy Bikers Lamb Shanks Recipe
• Hairy Bikers Mediterranean Meatballs Recipe

Hairy Bikers Moussaka Recipe

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

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 30 minutesRest time: 10 minutesTotal time:2 hours Servings:6 servingsCalories:678 kcalCooking Temp:180 °CEstimated Cost:25 £ Best Season:Available

Description

A classic Greek moussaka with layers of spiced lamb ragù, golden aubergines and Maris Piper potatoes, finished with a thick béchamel. Ready in about 2 hours, serves 6.

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
• 2 bay leaves
• 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 1cm slices
• 1 tbsp fine sea salt
• 100ml olive oil
• 500g Maris Piper potatoes, peeled and sliced 1cm thick

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

Instructions

1. Cook the lamb ragù: Cook the lamb mince with the onion, garlic, oregano, mint, bay leaves and cinnamon in a large pan over medium heat for 10 minutes. Stir in the flour, season, then add the wine and tomatoes. Simmer for 30 minutes until thickened.
2. Prep the vegetables: Salt the aubergine slices 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 gradually whisk in the milk until smooth and thick. Stir in half the Parmesan and the nutmeg. Cool slightly, then stir in the beaten egg.
4. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
5. Layer the dish: Start with a layer of meat sauce, followed by potatoes and aubergines. Repeat twice more, finishing with aubergines.
6. Pour the béchamel over the top and sprinkle with the remaining Parmesan.
7. Bake for 45 minutes until deep golden brown and bubbling. Rest for 10–15 minutes before slicing.