Another great family-friendly meal that also stores great in the freezer so is a staple batch cook option in my house! Take a bit of time, but it’s worth it for the flavours.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 12 hours
Course Dinner
Cuisine Greek
Servings 8
Calories 477 kcal



  • 1 onion
  • 2 garlic cloves
  • 500 g lamb mince
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp cinnamon
  • ½ tsp smoked paprika
  • ¼ tsp cardamom
  • ¼ tsp nutmeg
  • 1 lamb stock cube in 200ml water
  • 1 tbsp red wine vinegar
  • 1 tbsp tomato purée
  • 1 bay leaf
  • 400 g passata
  • handful parsley
  • 2 aubergine
  • 2 medium potatoes

White Sauce

  • 100 g salted butter
  • 3 whole cloves
  • 90 g plain flour
  • 850 ml whole milk


  • Chop onion – cook in oil until softened, add garlic & fry for 2 mins
  • Prepare all spices & add the following to a measuring jug: stock cube in boiling water, red wine vinegar, tomato puree
  • Add lamb mince, all spices and salt to pan & cook until browned
  • Once browned, add in the bay leaf, measuring jug of ingredients & pasatta – simmer on medium heat for approx. 75mins, stirring occasionally
  • Cut aubergine into 1cm thick slices then fry in oil on both sides
  • Peel and slice potatoes thinly (I use a mandolin)
  • Make bechamel by melting butter in a pot with the cloves, then add flour
  • Gradually add the milk & whisk until the sauce has thickened
  • Remove cloves from béchamel and bay leaf from mince mixture
  • Assemble the mousakka by layering mince, aubergine & potato then bechamel
  • Cook in preheated oven for 75 mins at 180 degrees


Calories: 477kcalCarbohydrates: 38gProtein: 19gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 86mgSodium: 494mgPotassium: 1083mgFiber: 6gSugar: 14gVitamin A: 879IUVitamin C: 13mgCalcium: 195mgIron: 4mg
Keyword Batch Cooking, Family Friendly Meals
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