Greek Style Lamb Moussaka
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Greek Style Lamb Moussaka

Greek Style Lamb Moussaka

with Creamy Aubergine Topping

This Greek Style Lamb Moussaka is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart

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 war 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 Time40 minutes
Cooking time30 minutes


serving amount

1 unit(s)


1 unit(s)


(May contain Celery)

2 unit(s)

Garlic Clove

200 grams

Lamb Mince

1 sachet(s)

Ground Cinnamon

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2387 kJ
Energy (kcal)570 kcal
Fat41.2 g
of which saturates23.1 g
Carbohydrate26 g
of which sugars16.3 g
Protein28.1 g
Salt1.92 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Frying Pan
Oven dish


Roast the Aubergine

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. 

Trim the aubergine, 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. 

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Fry Time

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.

Meanwhile, 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 spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the Flavour

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. 

Get Ready to Assemble

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. 

Grill your Moussaka

Spoon the mince into an appropriately sized ovenproof dish.

Lay the roasted aubergine slices on top of the mince, then, 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.

Serve Up

When ready, remove your moussaka from the grill and allow it to stand for a couple of mins before serving.

Spoon into bowls and tuck in.