LAMB MOUSSAKA

Comforting, hearty and packed with rich Mediterranean flavours, this lamb moussaka is the kind of meal that brings everyone to the table. Slow-cooked lamb in a fragrant tomato sauce is layered with tender aubergines, creamy béchamel and golden cheese to create a dish that's every bit as comforting as a traditional lasagne, with a delicious Greek-inspired twist.

As with all Tiny Feast Co. recipes, this one is designed so the whole family can enjoy the same meal. The adult version is full of herbs and warming spices, while the baby version keeps all the goodness with just a few simple adaptations. It's a wonderful make-ahead dinner, freezes beautifully, and tastes even better the next day

Ingredients - adults

• 1.5 large onions finely chopped

• 1.5 tsp garlic puree

• 1.5 tsp dried mint

• 1.5 tsp cumin

• 2 tsp ground cinnamon

• 2 bay leaf

• large handful of chopped oregano ( chopped - dried also works )

• 2 knorr lamb stock pots

• 1 knorr chicken stock pot

• 430g tomato passate

• 3 tbsp tomato puree

• 1.125kg good quality lamb mince

• splash of red wine ( optional )

• sprig of rosemary

• salt and pepper to season

Ingredients - babies

• 0.5 large onions finely chopped

• 0.5 tsp garlic puree

• 0.5 tsp dried mint

• 0.5 tsp cumin

• 0.5 tsp ground cinnamon

• 1 bay leaf

• small handful of chopped oregano ( chopped - dried also works )

• 1 very low salt Kallo stock cube ( lamb if available - chicken or beef also works )

• 1 knorr chicken stock pot

• 150g tomato passata

• 1.5 tbsp tomato puree

• 375g good quality lamb mince

• 1 finely chopped carrot ( optional, but great to get in some extra veggies )

• sprig of rosemary
  

For Adults

• salt and black pepper to taste

• pinch of chilli flakes ( optional )

METHOD

Preheat the oven to 175°C (fan).

Place all of the filling ingredients into separate ovenproof casserole dishes for the adult and baby versions. Add just a very small splash of water to each dish—the lamb releases plenty of liquid as it cooks, so very little extra moisture is needed.

Cover and cook for approximately 3 hours, checking every hour to ensure nothing is drying out. By the end of cooking, the lamb should be beautifully tender with a thick, rich sauce.

Prepare the Vegetables

While the lamb cooks:

- Slice 800g Maris Piper potatoes and boil until just tender. Drain and leave to cool slightly.

- Slice 2 large aubergines.

Adult Version

Cut around 1½ aubergines lengthways into long slices. Fry gently in olive oil until soft and golden. Season lightly with salt and set aside.

Baby Version

Slice the remaining aubergine into rounds, drizzle lightly with olive oil and air fry until soft and lightly coloured. Set aside.

Béchamel Sauce

INGREDIENTS

- 90g butter
- 3 heaped tbsp plain flour
- 450ml semi-skimmed milk (or milk of your choice)
- 1 large tsp ground nutmeg

For the Baby Sauce

- 140ml béchamel
- Approximately 8g finely grated Parmesan or mild Cheddar

For the Adult Sauce

- Remaining béchamel
- 100g grated Parmesan
- Salt, to taste
- 1 egg yolk

METHOD

Melt the butter in a saucepan.

Remove from the heat and whisk in the flour until smooth.

Return to a medium-low heat and gradually add the milk, whisking continuously to create a smooth sauce with no lumps.

Once all the milk has been incorporated and the sauce has thickened, stir through the nutmeg.

Remove 140ml of the sauce for the baby version and stir in approximately 8g Parmesan or mild Cheddar.

Into the remaining sauce, stir 100g grated Parmesan and season to taste.

Allow the adult sauce to cool slightly before whisking through 1 egg yolk for a rich, golden finish.

Assemble the Adult Moussaka

Using a large stone baking dish, layer:

- Lamb filling
- Aubergine
- Potato

Repeat the layers until everything has been used, finishing with a final layer of potato.

Pour over the adult béchamel, spreading evenly to cover the top.

Bake at 180°C for approximately 40 minutes, or until bubbling and beautifully golden.

Allow to rest for 10–15 minutes before serving.

Assemble the Baby Portions

Divide between 4 ramekins, layering in exactly the same way:

- Lamb
- Aubergine
- Potato

Finish with the baby béchamel.

Either:

- Bake immediately until piping hot, or
- Freeze before baking for an easy future meal.