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Mary Berry Moussaka Recip

Mary Berry Moussaka Recip

Mary Berry’s moussaka has layers of spiced lamb mince, roasted aubergine, and a rich béchamel — the finest Greek-inspired dish in this collection.
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Prep Time 40 minutes
Cook Time 45 minutes
Roasting Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 Portions
Course: Main Course
Cuisine: British
Calories: 560
Ingredients Method Notes

Ingredients
  

  • Roasted Aubergine:
  • 3 large aubergines in 1cm rounds
  • 4 tbsp olive oil salt and pepper
  • Spiced Lamb Sauce:
  • 800 g lamb mince
  • 2 tbsp olive oil
  • 2 large onions finely chopped
  • 4 garlic cloves crushed
  • 2 tsp ground cinnamon
  • 1 tsp each ground allspice and dried oregano
  • ½ tsp ground nutmeg
  • 2 tbsp tomato purée
  • 150 ml red wine
  • 2 x 400g tins chopped tomatoes
  • 1 tsp caster sugar salt and pepper
  • Béchamel Topping:
  • 75 g unsalted butter 75g plain flour, 750ml warm whole milk
  • 2 large eggs plus 2 egg yolks beaten
  • 75 g Parmesan finely grated
  • ½ tsp nutmeg salt and white pepper

Method
 

  1. Preheat oven to 200°C / 180°C fan / Gas 6. Brush aubergine slices with oil on both sides — season. Roast on 2 large trays 25–30 minutes turning once until deeply golden both sides. Set aside.
  2. Brown lamb in batches in hot oil 8–10 minutes — deeply browned. Remove. Cook onions 8–10 minutes. Add garlic and spices — 2 minutes. Return lamb. Add purée — 1 minute. Add wine — 3 minutes. Add tomatoes and sugar. Season. Simmer 25–30 minutes until thick and rich. Season assertively.
  3. Make béchamel: melt butter, add flour, stir 2 minutes. Add warm milk gradually — whisk smooth. Thicken over heat. Cool 5 minutes. Add beaten eggs gradually, stirring constantly. Add half the Parmesan and nutmeg. Season.
  4. Reduce oven to 180°C / 160°C fan / Gas 4. Oil dish. Thin lamb layer on base. Half aubergine slices. Half remaining lamb. Remaining aubergine. Remaining lamb. Pour béchamel over completely — spread evenly. Scatter remaining Parmesan.
  5. Bake 45–50 minutes until golden and bubbling. Rest 15 minutes. Slice into portions and serve.

Notes

Roast aubergine at high heat until deeply golden both sides — the silky, smoky character is essential.
Brown lamb mince deeply — pale mince gives a flat, one-dimensional sauce.
Cinnamon and allspice give the specifically Greek character — do not reduce or substitute.
Cool béchamel before adding eggs — hot sauce scrambles the eggs that give it its custard quality.
Rest 15 minutes before serving — the layers firm and portions hold their shape on the plate.
Freeze assembled before baking for up to 3 months. Makes ahead exceptionally well.
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