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 Premium 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