Potato Moussaka

Potato Moussaka

This tasty moussaka has layers of a tomato meat sauce and sliced potatoes which are topped with a cheese sauce and then sprinkled with extra cheese.

Potato Moussaka

4 servings
  • Preparation time: 50 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • 900 g (2 lb) potatoes, peeled and cut into large chunks (6 medium)
  • For the meat sauce
  • 1 tbsp oil
  • 1 medium onion, peeled and chopped
  • 450 g (l lb) minced/ground lamb
  • 1 x 400g tin chopped tomatoes, ½ x 796 ml can diced tomatoes
  • 1 tbsp tomato purée/paste
  • 1 tbsp fresh oregano leaves
  • salt and freshly milled black pepper
  • For the cheese sauce
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28 g (1 oz) flour (¼ cup)
  • 300 ml (10 fl oz) milk (1¼ cups)
  • 85 g (3 oz) Cheddar cheese, grated (¾ cup)
  • 1 egg, medium (U.K.)/large (N.A.)

To serve

  • Serve with seasonal vegetables or a salad.


  • You will also need a 1.5 litre (2½ pint) (6 cup) oven proof dish

  • Method
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Simmer the potatoes in a pan of boiling water for 15 minutes. Drain and leave on one side to cool a little.

  • For the meat sauce
  • Heat the oil in a deep sided frying pan/skillet and add the onions. Gently cook until they start to soften, about 5 minutes.

  • Now add the lamb and brown the meat over a medium heat, about 5 minutes, breaking up any clumps as it cooks.

  • Next add the tomatoes, tomato purée/paste, and oregano and stir. Cover the pan and simmer for 10 minutes. Season.

  • For the cheese sauce
  • Meanwhile, melt the butter in a small pan. Tilt the pan so the butter runs to one edge and tip the flour onto the butter. Mix to form a paste and then cook over a low heat for 1 minute.

  • While the roux is cooking, warm the milk in a microwave (this will make it quick and easy to blend into the roux).

  • Remove the pan from the heat and gradually stir in the milk until smooth. Return to the heat and bring to the boil, stirring continuously. Reduce the heat and stir until the sauce thickens.

  • Remove from the heat and add 55 g (2 oz) (½ cup) of the cheese. Continue stirring until the cheese has melted into the sauce. (The cheese is added off the heat so it won’t turn the sauce oily.) Leave to cool slightly, about 2 minutes, and then vigorously beat in the egg.
  • To assemble
  • Slice the potatoes thinly.

  • Now to layer the moussaka. Spoon half the meat sauce into the ovenproof dish and spread the mixture out evenly, then layer half the potato slices over the meat sauce.

  • Next, spoon the remaining meat sauce over these potatoes, then layer the rest of the potatoes over the meat sauce, if possible overlapping them slightly.

  • Finally pour the cheese sauce over the potatoes and level.

  • Sprinkle with the remaining grated cheese.

  • Cover the dish with foil and bake in the centre of the oven for 30 minutes. Then remove the foil and bake for a further 20 minutes, or until the top is golden in colour and the potatoes are tender.

  • Serve with seasonable vegetables or a salad.
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Updated: July 15, 2019