Cheat’s Moussaka with Béchamel Sauce

Name: Cheat’s Moussaka with Béchamel Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Cuisine: Greek
Ingredients: 500 g Ground Lamb (500g Kilarnee Lamb Mince); 1 piece Eggplant (1 eggplant); 4 pieces White Potatoes (4 potatoes); 2 tbsp Tomato Paste (2 tbsp Remano Tomato Paste); 2 tsp Ground allspice (1 tsp allspice + 1 tsp allspice); 1 tsp Cinnamon (1 tsp Stonemill Cinnamon Ground); 1 tbsp Dried Oregano (1 tbsp Stonemill Oregano Leaves); ½ cup Dry Red Wine (½ cup Precious Earth Shiraz); 400 g Tomato (400g Remano Italian Diced Tomatoes); 50 g Butter (50g Pure Valley Salted Butter); ¼ cup All-Purpose Flour (¼ cup White Mill Plain Flour); 3 cup Whole Milk (3 cups Farmdale Full Cream Milk); 1 tsp All-Purpose Seasoning (1 tsp Stonemill All Purpose Seasoning); ¼ cup Parmesan Cheese (¼ cup Westacre Dairy Shredded Parmesan Cheese + Extra parmesan and mozzarella, for topping); ½ cup Mozzarella Cheese (½ cup Westacre Dairy Mozzarella Shredded Cheese); 0 pieces Olive Oil (Olive oil, for drizzling); 0 pieces Table Salt (Salt and pepper, to taste); 1 piece Red Onion (1 diced red onion)

A simplified Greek moussaka with layered air-fried potato and eggplant, a spiced lamb mince filling with wine and tomatoes, and a rich, cheesy béchamel sauce topping, baked until bubbly.

70 minGreek

Servings6

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Ingredients

For 6 servings

Ground Lamb500 g · 500g Kilarnee Lamb Mince
Eggplant1 piece · 1 eggplant
White Potatoes4 pieces · 4 potatoes
Tomato Paste2 tbsp · 2 tbsp Remano Tomato Paste
Ground allspice2 tsp · 1 tsp allspice + 1 tsp allspice
Cinnamon1 tsp · 1 tsp Stonemill Cinnamon Ground
Dried Oregano1 tbsp · 1 tbsp Stonemill Oregano Leaves
Dry Red Wine½ cup · ½ cup Precious Earth Shiraz
Tomato400 g · 400g Remano Italian Diced Tomatoes
Butter50 g · 50g Pure Valley Salted Butter
All-Purpose Flour¼ cup · ¼ cup White Mill Plain Flour
Whole Milk3 cup · 3 cups Farmdale Full Cream Milk
All-Purpose Seasoning1 tsp · 1 tsp Stonemill All Purpose Seasoning
Parmesan Cheese¼ cup · ¼ cup Westacre Dairy Shredded Parmesan Cheese + Extra parmesan and mozzarella, for topping
Mozzarella Cheese½ cup · ½ cup Westacre Dairy Mozzarella Shredded Cheese
Olive Oil0 pieces · Olive oil, for drizzling
Table Salt0 pieces · Salt and pepper, to taste
Red Onion1 piece · 1 diced red onion

Make it mine in the app

Steps

1Preheat oven to 200°C.
2Place a liner into the air fryer, add diced potatoes and diced eggplant, and drizzle with olive oil. Season with salt and pepper, then cook at 200°C for 20 minutes, shaking halfway through.
3In a hot pan, brown the lamb mince with the diced red onion. Add tomato paste, allspice, cinnamon and oregano, and stir for 1 minute. Pour in the red wine and diced tomatoes, then simmer for 10 minutes on medium heat. Season with salt and pepper to taste.
4To make the béchamel sauce, melt butter in a saucepan then add flour and stir. Gradually whisk in the milk until smooth. Add the allspice, parmesan and mozzarella, stirring until thick and just boiling. Add all-purpose seasoning and cinnamon. Continue stirring, adding salt and pepper to taste.
5Layer the potato and eggplant over the mince, pour the béchamel sauce on top, and sprinkle with extra parmesan and mozzarella.
6Bake for 15 minutes or until golden brown and bubbling.