Greek lamb moussaka to share
Sally Bee's Vow to Wow moussaka uses thinly sliced potato and aubergine to create the layers of the dish, making it deliciously healthy. A wonderfully comforting dish that can be eaten as a filling lunch or dinner.
Ingredients
1 medium onion, finely chopped 2 cloves garlic, peeled and crushed 350g lean lamb mince 175g chestnut mushrooms, sliced 400g can chopped tomatoes 150ml vegetable or meat stock 2 tbsp, chopped fresh parsley 1 tbsp, chopped fresh rosemary 1 good slurp of Worcestershire sauce 1 medium aubergine, sliced 400g potatoes, 1 medium egg 100g low fat soft cheese 150g yoghurt, Greek, 0% Fat Freshly ground black pepper
Method
Preheat the oven to 190°C/375°F
Par-boil the potatoes for 5 minutes and when cool, slice into 1cm slices and set aside
In a large non-stick saucepan, fry the onion, garlic and minced lamb for about 5-6 minutes, until browned
Spoon out and dispose of any fat that the minced lamb has released
Now add the mushrooms, tomatoes, stock, Worcester sauce and herbs. Bring to the boil, then reduce the heat and simmer for 10 minutes without a lid.
Spoon half the mince mixture into a large ovenproof baking dish and cover with the aubergine slices
Spread over the remaining mince then arrange the sliced potatoes on top in an overlapping layer
Beat together the egg, low fat soft cheese and yoghurt
Season, then spread over the potatoes. Bake for about 45 minutes, until the topping is set and golden brown.
Serve with fresh asparagus. Delicious!