Greek Style Lamb Moussaka
with Creamy Aubergine Topping
- Milk
- Egg
- May contain traces of allergens
- Celery
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.
Ingredients
1 unit(s)
Carrot
1 unit(s)
Aubergine
(May be present: 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
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lamb and cinnamon combination is widely praised for being rich and full of flavour, often exceeding expectations. Some find it slightly sweet due to the added sugar, and a few felt it needed more depth.
- Ease of prep: Most find this straightforward and quicker than a traditional moussaka, though the multi-step process means it takes a little longer than a typical weeknight recipe.
- Suggestions: Add oregano, cumin, or fresh mint to deepen the flavour; some also stir in a finely diced onion with the carrot for a richer base. Drain excess fat from the lamb well, and consider mixing an egg into the crème fraîche topping before grilling to help it set more evenly. To avoid the topping separating, bring the crème fraîche to room temperature before spreading. Aubergines may need closer to 40 minutes in the oven rather than the suggested 20–25, and go easy on the oil as aubergine absorbs it quickly.
- Portions: The portion size is frequently described as small for two people; adding sliced potatoes, a second aubergine, or an extra carrot helps bulk it out. A side of garlic bread, a green salad, or some flatbread rounds the meal out well.
- Topping: Opinion on the crème fraîche topping is divided — some love its simplicity, while others prefer a classic béchamel made with milk for a more traditional finish.
