Batch Cook: Greek Style Lamb Moussaka
Double the Portions, Half the Hassle | with a Creamy Aubergine Topping
- Milk
- Egg
- May contain traces of allergens
- Celery
Between school pick-ups, meetings running over, the dog needing a walk and that massive pile of laundry… Sometimes you just need a little more time in your day. Batch cooking is perfect for when you’re short on time but still want a delicious and nourishing meal, no matter how busy your week gets. This collection of Batch Cooking recipes doubles your recipe selection. For example, if you’re ordering a HelloFresh box for two people, you will receive four meals for this recipe.
Ingredients
2 unit(s)
Carrot
2 unit(s)
Aubergine
(May be present: Celery)
4 unit(s)
Garlic Clove
400 grams
Lamb Mince
2 sachet(s)
Ground Cinnamon
2 carton(s)
Tomato Passata
20 grams
Chicken Stock Paste
300 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
2 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Trim the aubergines, then slice into rounds approximately 1cm thick. Pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the carrot and stir-fry until soft, 7-8 mins, stirring occasionally.
In the meantime, peel and grate the garlic (or use a garlic press).
Once the carrot has softened, add the lamb mince and cook until browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Once the mince has browned, drain and discard any excess fat. Season with salt and pepper.
Add the garlic and cinnamon to the lamb. Fry for 1 min.
Stir in the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
Once the mince has thickened, season with salt and pepper, then remove from the heat.
Once the aubergine slices are cooked, remove the tray from the oven and turn your grill on to high.
Spoon the mince into an appropriately sized ovenproof dish (use 2 if necessary).
Lay the roasted aubergine slices on top of the mince. Using the back of a spoon, spread over the creme fraiche.
Sprinkle over the hard Italian style cheese and grill until bubbling, 5-6 mins.
When ready, remove your moussaka from the grill and allow it to stand for a couple of mins before serving.
Share between your bowls and storage containers.
Fridge Storage: Cool cooked food to room temperature within 90 minutes (never leave out longer than 2 hours) before refrigerating. Consume within 2-3 days.
Freezer Storage: Freeze at -18°C in airtight containers or bags to prevent freezer burn. Label with the dish name and date, and consume within 3 months. Defrost safely in the fridge, and heat and eat within 24 hours.
Defrosting & Reheating: Reheat portions only once, preferably by baking or frying rather than microwaving. Heat until piping hot throughout (food should reach 75°C for at least 30 seconds).
