This Hairy Bikers Moussaka Recipe is a classic and comforting dish, which uses lamb mince and aubergines. It’s a restaurant-quality dish, ready in about 1 hour 15 minutes to 1 hour 25 minutes, plus baking time.

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Hairy Bikers Moussaka Recipe Ingredients

750g/1lb 10oz lamb mince
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp dried oregano
1½ tsp dried mint
1 bay leaf
1 cinnamon stick
1 tbsp plain flour
200ml/7fl oz red wine
400g tin chopped tomatoes
2 tbsp tomato purée
2 aubergines, cut into 5mm/¼in slices
1 tbsp fine sea salt
100ml/3½fl oz olive oil
500g/1lb 2oz Maris Piper potatoes, peeled and thinly sliced
Sea salt and freshly ground black pepper
For the béchamel sauce:
- 50g/2oz butter
- 50g/2oz plain flour
- 400ml/14fl oz milk
- 25g/1oz Parmesan, finely grated
- 1 tsp finely grated nutmeg
- 1 free-range egg, beaten

How To Make Hairy Bikers Moussaka Recipe

Prepare meat sauce: Put the lamb mince, finely chopped onion, crushed garlic, dried oregano, dried mint, bay leaf, and cinnamon stick in a large heavy-based frying pan. Cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.
Simmer meat sauce: Stir in the plain flour and add a good pinch of salt and pepper. Pour in the red wine, chopped tomatoes, and tomato purée. Bring the mixture to a simmer. Cook for 30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened. Season again if needed and set the meat sauce aside.
Prepare aubergines: While the meat sauce cooks, place the aubergine slices in a colander and sprinkle with the tablespoon of fine sea salt. Set aside for 10 minutes.
Fry aubergines: Rinse the aubergine slices thoroughly under cold running water and pat them dry with a clean tea towel. Heat 3 tablespoons of the olive oil in a large heavy-based frying pan. Fry the aubergines for 2–3 minutes on each side, adding more oil when necessary, until golden. Remove from the pan and set aside to drain on kitchen paper.
Cook potatoes: Cook the peeled and thinly sliced Maris Piper potatoes in boiling water for 5 minutes. Drain them in a colander under cold running water until completely cooled.
Preheat oven: Preheat your oven to 200C/180C Fan/Gas 6.
Make béchamel sauce: To make the béchamel sauce, melt the butter in a large saucepan and stir in the 50g plain flour. Cook for a few seconds, then gradually stir in the milk. Add half of the finely grated Parmesan and the finely grated nutmeg. Simmer the sauce gently for 4–5 minutes, stirring regularly, until it thickens. Season with salt and pepper.
Cool and add egg to béchamel: Remove the béchamel saucepan from the heat and allow the sauce to cool slightly. Once cooled, stir in the beaten egg.
Assemble moussaka: Spoon one-third of the meat sauce into a shallow ovenproof dish (large enough to hold approximately 2.5 litres/4½ pints). Loosely cover this with a third of the cooked potatoes, and then a third of the fried aubergines (don’t worry about perfect layers, just arrange them roughly). Repeat these layers twice more, finishing with the aubergines as the top vegetable layer.
Top and bake: Pour the prepared béchamel sauce evenly over the top, making sure it covers everything in a thick, even layer. Sprinkle with the remaining Parmesan cheese. Bake for 35–45 minutes, or until the moussaka is deep golden brown and bubbling.

Recipe Tips

Salting aubergines: Don’t skip salting the aubergine slices! This step draws out excess moisture, preventing the moussaka from becoming watery and improving the texture of the aubergines when fried.
Cooling béchamel before egg: It’s crucial to allow the béchamel sauce to cool somewhat before stirring in the beaten egg. Adding egg to hot sauce can cause it to scramble.
Thin potato slices: Slicing the potatoes thinly ensures they cook through properly and meld well into the layers of the moussaka.
Breaking up lamb mince: When cooking the lamb, break it up thoroughly with a wooden spoon so you don’t have large clumps of meat in your sauce.
Batch frying aubergines: Fry the aubergines in batches to avoid overcrowding the pan, which can lead to steaming instead of browning.

What To Serve With Moussaka

Moussaka is a substantial dish, but a light accompaniment can complete the meal beautifully.

A simple green salad with a lemon vinaigrette
Crusty bread for scooping up any extra sauce
Tzatziki or a dollop of plain Greek yogurt
A side of fresh tomatoes and olives

How To Store Moussaka

Refrigerate: Store leftover moussaka in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
Freeze: Moussaka freezes well. Once completely cooled, cut into individual portions or freeze the entire dish (if suitable for freezing and oven-safe). Wrap tightly in cling film and then foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven until heated through and bubbling.

FAQs

Can I use beef mince instead of lamb? Yes, while lamb mince is traditional for moussaka, beef mince can be used as a substitute. The flavor profile will be slightly different but still delicious.
Why do I need a cinnamon stick in moussaka? Cinnamon is a classic spice in Greek cuisine, especially with lamb. It adds a subtle warmth and depth to the meat sauce that is characteristic of authentic moussaka.
Can I prepare components of moussaka in advance? Yes, you can prepare the meat sauce and fry the aubergines a day in advance and store them in the refrigerator. This can help break up the prep time.
How do I get a nice golden crust on my moussaka? Ensure your oven is at the correct temperature and don’t skimp on the Parmesan cheese sprinkled on top. The cheese helps with browning.
My béchamel sauce is lumpy, what can I do? To fix lumpy béchamel, remove it from the heat and whisk vigorously. If lumps persist, you can strain it through a fine-mesh sieve to achieve a smooth consistency.

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Hairy Bikers Moussaka Recipe

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

550

kcal

A classic Greek layered casserole featuring savory lamb mince, tender aubergines, and thinly sliced potatoes, all topped with a creamy béchamel sauce.

Ingredients

750g/1lb 10oz lamb mince
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp dried oregano
1½ tsp dried mint
1 bay leaf
1 cinnamon stick
1 tbsp plain flour
200ml/7fl oz red wine
400g tin chopped tomatoes
2 tbsp tomato purée
2 aubergines, cut into 5mm/¼in slices
1 tbsp fine sea salt
100ml/3½fl oz olive oil
500g/1lb 2oz Maris Piper potatoes, peeled and thinly sliced
Sea salt and freshly ground black pepper
For the béchamel sauce:
50g/2oz butter
50g/2oz plain flour
400ml/14fl oz milk
25g/1oz Parmesan, finely grated
1 tsp finely grated nutmeg
1 free-range egg, beaten

Directions

Cook meat sauce: In a large pan, cook lamb, onion, garlic, oregano, mint, bay, and cinnamon over medium heat for 10 minutes, breaking up meat.
Simmer meat sauce: Stir in flour, salt, and pepper. Add red wine, chopped tomatoes, and tomato purée. Bring to a simmer. Cook for 30 minutes, stirring, until thickened. Season. Set aside.
Salt aubergines: Place aubergine slices in a colander, sprinkle with 1 tbsp salt. Set aside for 10 minutes.
Fry aubergines: Rinse aubergines, pat dry. Heat 3 tbsp olive oil in a large pan. Fry aubergines 2-3 minutes per side until golden, adding oil as needed. Drain on kitchen paper.
Boil potatoes: Cook thinly sliced potatoes in boiling water for 5 minutes. Drain and rinse under cold water until cold.
Preheat oven: Preheat to 200C/180C Fan/Gas 6.
Make béchamel: Melt butter in a saucepan, stir in 50g flour. Cook a few seconds. Gradually stir in milk. Add half Parmesan and nutmeg. Simmer gently for 4-5 minutes, stirring. Season.
Cool béchamel and add egg: Remove béchamel from heat, cool. Stir in beaten egg.
Assemble moussaka: Spoon 1/3 meat sauce into a 2.5 litre ovenproof dish. Layer with 1/3 potatoes, then 1/3 aubergines. Repeat layers twice more, ending with aubergines.
Top and bake: Pour béchamel sauce evenly over layers. Sprinkle with remaining Parmesan. Bake for 35–45 minutes until deep golden brown and bubbling.