Ultimate Lamb and Aubergine Moussaka
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Ultimate Lamb and Aubergine Moussaka

Ultimate Lamb and Aubergine Moussaka

with Garlic Bread and Baby Leaf Salad

Looking for a taste of everyday luxury? This Ultimate Lamb and Aubergine Moussaka is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Cereals containing gluten

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 Time45 minutes
Cooking time35 minutes


serving amount

1 unit(s)


(May contain Celery)

1 sachet(s)

Dried Oregano

1 unit(s)

Baking Potato

2 unit(s)

Garlic Clove

200 grams

Lamb Mince

1 unit(s)


(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

1 sachet(s)

Ground Cinnamon

28 grams

Red Wine Stock Paste

(Contains Sulphites)

75 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Baby Leaf Mix

Not included in your delivery

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2822 kJ
Energy (kcal)674 kcal
Fat30 g
of which saturates15.7 g
Carbohydrate75.3 g
of which sugars16.3 g
Protein32.4 g
Salt3.17 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Saucepan
Oven dish


Roast the Aubergine

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

Trim the aubergine, then slice into rounds approximately 1cm thick.

Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and sprinkle over the dried oregano.

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

Cook the Potatoes

Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Peel the potato and slice into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).

Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins. Carefully drain in a colander and set aside.

Fry your Lamb

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic, drizzle with olive oil and season with salt and pepper. 

Simmer the Sauce

Once the mince is cooked, stir in the remaining garlic and fry for 30 secs.

Add the passata, cinnamon, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened slightly, 4-5 mins.

When the aubergine is golden and tender, remove from the oven. Preheat your grill on the highest setting. 

Build your Moussaka

Transfer half the lamb mixture into an appropriately sized ovenproof dish. Top with a layer of roasted aubergine, then the remaining lamb. Layer on the cooked potato slices and spread over the creme fraiche.

Sprinkle over the Italian style cheese to finish and season with pepper.

Pop your moussaka onto the ciabatta baking tray and grill until the cheese is golden and bubbling and the garlic bread is golden, 5-6 mins. 

Finish and Serve

Cut the garlic bread diagonally into triangles.

Share your ultimate moussaka between your plates with the garlic bread alongside.

To finish, pop a handful of baby leaves on each plate, drizzle over some olive oil, then season with salt and pepper.