Kerrymaid’s Aubergine Free Moussakka

I call this dish a ‘cheat dish’ as it’s so quick and simple to make – but that’s our secret. This dish leaves out the aubergine, as it tends to be a taste not enjoyed by children. My aubergine free moussaka looks fantastic when the top has browned, the kids will think you’ve spent ages cooking it.

Moussaka_landscape
PREP TIME: COOKING TIME: Serves
20 MINS 40 MINS 4

Premium Baking Block

Ingredients

  • SERVES 4
  • 225g (8oz) Onions
  • 1 tbsp Olive Oil
  • 450g (1lb) Lamb mince
  • 1 x 400g can Chopped Tomatoes
  • 675g (1½ lb) Potatoes
  • For the Cheese sauce
  • 25g (1oz) Kerrymaid Premiu Baking
  • 25g (1oz) Flour
  • 115g (4oz) Kerrymaid Grated White
  • 300ml (½ pint) Milk

Method

  1. Preheat the oven to 200°C
  2. Peel and finely chop the onions
  3. Heat the oil in a large saucepan, add the onion and cook for 5 minutes or until soft, add the lamb mince and cook, stirring, for another 4–5 minutes
  4. Add the tomatoes and continue to cook for about 20–25 minutes
  5. Meanwhile, grate the cheese for the sauce and put aside
  6. Peel and cut the potatoes into slices about ¾” to 1” thick, place them into a large pan of water, bring to the boil and cook for about 5 minutes until they are just cooked
  7. Drain and allow to cool
  8. In a tin, layer the meat with the potato slices, finishing with a neat circle of potato slices
  9. To make the cheese sauce, melt the Kerrymaid Premium Baking in a saucepan, add the flour, and cook until sandy in colour and texture
  10. Gradually stir in the milk to form a thick, smooth paste, and cook, stirring continuously for 4–5 minutes.
  11. Then add two-thirds of the Kerrymaid Grated White
  12. Pour the sauce over the potatoes and sprinkle with the remaining Kerrymaid Grated White
  13. Place in the preheated oven to cook for about 25–30 minutes, or until golden and bubbling

TOP TIP FROM OUR CHEF

  • SWAP THE LAMB MINCE FOR VEGETARIAN MINCE FOR A TASTY VEGGIE VERSION.

Allergens

  • Cereals containing gluten, Milk, Soya