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.

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
- Preheat the oven to 200°C
- Peel and finely chop the onions
- 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
- Add the tomatoes and continue to cook for about 20–25 minutes
- Meanwhile, grate the cheese for the sauce and put aside
- 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
- Drain and allow to cool
- In a tin, layer the meat with the potato slices, finishing with a neat circle of potato slices
- To make the cheese sauce, melt the Kerrymaid Premium Baking in a saucepan, add the flour, and cook until sandy in colour and texture
- Gradually stir in the milk to form a thick, smooth paste, and cook, stirring continuously for 4–5 minutes.
- Then add two-thirds of the Kerrymaid Grated White
- Pour the sauce over the potatoes and sprinkle with the remaining Kerrymaid Grated White
- 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