HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheat's Lamb Moussaka
Cheat's Lamb Moussaka

Cheat's Lamb Moussaka

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Moussaka is one of our chef Mimi’s favourite dishes… if there’s one winter warmer that wins in her book, it’s this one. Normally moussaka takes hours to make, but with a bit of HelloFresh magic you’ll be whipping this up in no time at all!

Tags:Eat First
Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


2 unit(s)

Garlic Clove

1 unit(s)


250 grams

Lamb Mince

1 unit(s)

Cinnamon Stick

1 tin(s)

Chopped Tomatoes

1 unit(s)

Tomato Passata

1 pot(s)


(ContainsCereals containing gluten)

20 grams

Creme Fraiche


1 bag(s)

Parmesan Cheese



Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2628 kJ
Energy (kcal)628 kcal
Fat33.0 g
of which saturates19.0 g
Carbohydrate44 g
of which sugars15.0 g
Protein32 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Dish
Instructionsarrow up iconarrow up icon
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Peel and chop the onion and carrot into roughly 1cm pieces. Peel and grate all but one of the garlic cloves (or use a garlic press if you have one). Slice the aubergine into discs approximately 1cm thick.


Add a splash of oil to a saucepan on medium heat, add your onion and cook for 5 mins until soft, then add your carrot and grated garlic and cook for a further 3mins. Add the lamb mince along with the cinnamon stick. Stir and cook until your lamb has browned, then add the chopped tomatoes. Season with a pinch of salt, a good grind of black pepper and a sprinkle of sugar (if you have some). Gently simmer your lamb mixture for 15-20 mins until it is thick and tomatoey.


While your lamb mixture is simmering, preheat your grill to high. Pop your aubergine on a baking tray with a drizzle of olive oil, a pinch of salt and a good grind of black pepper and grill for 8-9 mins on one side and 8-9 mins on the other side, remove from your grill and leave to the side (leave your grill on). Tip: The aubergine slices should be slightly browned and soft, if they aren’t soft, cook them for a little longer. If they are getting browned too quickly, turn the heat down a little.


You can also prepare the ciabatta while your lamb mixture is simmering and the aubergine is grilling! Cut the ciabatta into slices about 1cm thick and leave to the side.


When your lamb mixture is nice and thick, remove your cinnamon stick and pour into an ovenproof dish. Lay your aubergine on top and spoon over the crème fraîche. Spread your crème fraîche with the back of a spoon and then grate over the parmesan. Put the dish under your grill for 5 mins or until the top is bubbling and brown.


While your moussaka is browning, put the rocket in a bowl, drizzle over a splash of olive oil and a pinch of salt and black pepper and toss.


Once brown, remove your moussaka from your grill and pop your ciabatta slices under for 2 mins on each side. Tip: Watch they don’t burn! Cut the remaining garlic clove in half, take your ciabatta out from under your grill and rub your garlic clove across each slice. You can also drizzle over a little olive oil.


Serve your moussaka with your rocket and garlic ciabatta on the side.