Slow cooker moussaka
This family favourite has all of the flavour but none of the faff of the original. Instead of layering up the classic ingredients, new potatoes and aubergine chunks are cooked in a rich lamb ragu before being topped with béchamel sauce and quickly grilled to finish.
Ingredients
- 2 tsp vegetable oil, plus 2 tbsp for frying the aubergine
- 400g/14oz lamb mince
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp dried oregano
- 1 tsp ground cinnamon
- 2 fresh or dried bay leaves (optional)
- 690g jar passata
- 1 tsp sugar
- 1 large, or 2 small aubergines, cut into 1½–2cm/½–¾in cubes
- 350g/12oz small or baby new potatoes
- salt and freshly ground black pepper
For the topping
- 40g/1½oz butter
- 40g/1½oz plain flour
- 400ml/14fl oz milk
- 50g/1¾oz Parmesan (or extra mature cheddar), finely grated
- 1 free-range egg
Method
Turn the slow cooker to the High setting to heat up.
Heat 2 teaspoons vegetable oil in a frying pan and fry the lamb, breaking it up with a wooden spoon, until brown. If preferred, tip the mince into a sieve to drain away any excess fat. Reduce the slow cooker to Low. Place the mince in the slow cooker. Add the onion, garlic, oregano, cinnamon, bay leaves, if using, passata and 250ml/9fl oz water. Season with a little salt and pepper and add the sugar. Cook for 2½–3 hours on Low.
Meanwhile, wipe out the lamb pan and heat 1 tablespoon vegetable oil in the pan. Cook the aubergine cubes in two batches, using the remaining tablespoon of oil for the second batch, over a very high heat until browned. Set aside.
Stir the aubergine and potatoes into the mixture in the slow cooker and cook for another 3 hours on Low until the potatoes are tender. Stir halfway through cooking.
Meanwhile, to make the topping, melt the butter and flour together in a saucepan for 2 minutes. Gradually stir in the milk to make a smooth sauce and cook over a medium heat, stirring, until the sauce starts to bubble. Take off the heat and stir in the grated cheese. Season with salt and pepper, set aside for 2 minutes, then beat in the egg.
Transfer the lamb mixture to a shallow baking dish and preheat the grill. Season the lamb with salt and pepper and, if the sauce has thickened too much, stir in 100ml/3½fl oz water to loosen. Spoon the béchamel sauce over the top and grill until browning.
Recipe Tips
This is an ideal dish to make ahead. Just assemble in the baking dish and chill for up to 24 hours, or freeze for up to 2 months. Instead of grilling, bake in an oven, preheated to 200C/180C Fan/Gas 6, for about 30–35 minutes until the lamb sauce is bubbling around the edges and the top is browning.
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