Moussaka (no aubergine)

 

I make no claims for the authenticity of this dish, My husband loves moussaka but hates aubergines so I just make it this way with potatoes and no aubergine. This is a real comfort food dish and is very rich so I tend to serve it with some greens like broccoli or spring cabbage. 

It does take a bit of time it's not a super quick after work dinner but that said you could make the sauces the night before and put in fridge and then it would be more of assembly dish the next day. 

Moussaka 

500g beef mince (or lamb) 

1 large onion (chopped)

2 cloves garlic (crushed)

2 tbsp tomato puree

400g carton passata 

250ml beef stock (from a cube or stockpot is fine)

1/2 tsp ground cinnamon

1 tsp dried thyme

1 tsp dried oregano 

1 tsp salt

1 tsp ground black pepper 

4 large baking potatoes (peeled and thinly sliced) 

500ml milk

2 tbsp plain flour

1 oz butter 

salt and pepper 

100g grated cheddar cheese

Take a large ovenproof casserole and place over a medium heat and add the mince and onions and fry until starting to brown, Add oregano, garlic, thyme and cinnamon and stir through then add the tomato puree and fry that for a couple of minutes (if mince is lean might need to add a splash of water to stop it sticking) then put in the beef stock and passata. bring to a simmer and cook until the sauce has reduced and is thicker. Taste and see if it needs any salt and pepper, Always taste as sometimes stocks are a bit salty so you might not need any. 

While the sauce is simmering put the sliced potatoes in a saucepan cover with salted cold water bring to a boil and just boil for five minutes then drain and set aside. 

In a small saucepan pour in the milk and add the butter and flour, Whisk well over a medium heat and keep whisking until it comes to a boil then reduce the heat and keep whisking so it doesn't go lumpy then add half tsp salt and 1/2 tsp pepper.  taste for seasoning and just simmer for a few minutes more. 

Pre heat the oven to gas 6/200/400 or fan oven 180 

Take the casserole dish and layer the potatoes on top of the sauce then top with the white sauce. Scatter the cheese over the top then place in the oven for 40-50 minutes until browned and stick a knife in the top to ensure the potatoes are cooked though. 

Serves 4-6