Moussaka

Slow-cooked lamb ragù with tomato and mint, layered with potatoes, roasted aubergines and our creamy béchamel sauce. Wonderful!

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Fresh milk, lamb (20%), potatoes, aubergines (8%), tomatoes, onions, passata, sunflower oil, butter (milk), pasteurised free-range egg white, wheat flour, white wine, Cheddar cheese (milk), tomato purée, pasteurised free-range egg yolk, garlic purée, fresh parsley, lamb stock (lamb meat, water, yeast extract, sugar, cornflour, onion concentrate, salt, rosemary oil, thyme oil), breadcrumbs (wheat flour, yeast, salt, colours: plain caramel and paprika extract, turmeric extract, sunflower oil), Regato cheese (milk), cornflour, salt, oregano, thyme, ground coriander, black pepper, ground nutmeg, ground cinnamon, cayenne pepper, ground pimento, ground bay leaf, dried mint.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy541kJ/130kcal1771kJ/425kcal
    Fat8.5g27.9g
    (of which saturates)3.5g11.5g
    Carbohydrate6.9g22.6g
    (of which sugars)1.9g6.2g
    Protein6.1g20.0g
    Salt0.54g1.77g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

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

    2. Remove the film but leave the moussaka in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 35 minutes.

    3. Leave to stand for 2 minutes before serving. Make sure it's piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    We love this with a simple Greek salad; use the best quality ingredients you can and drizzle generously with good, extra virgin olive oil.

  • Fresh green salad

    (Serves 2)

    1 head of romaine lettuce
    1 cucumber, peeled and sliced
    2 to 3 plum tomatoes, cored and cut into small wedges
    1 small red onion, thinly sliced
    Olive oil and red wine vinegar, to taste
    Salt and freshly ground pepper, to taste

    1. Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes and onion.

    2. Add the oil and vinegar, salt and pepper, then toss to combine. Serve with a freshly baked Charlie Bigham's Moussaka and some warm crusty bread.


    Something to drink?

    Like our lasagne, this is a dish that demands to be eaten with a glass of red wine in hand. A medium-bodied merlot or chianti would be ideal.

  • Reviews

    Here's a taste of what people are saying about our Moussaka.

    > Click here to tell us what you think


    “Your moussaka was fantastic the best ever we have had.”

    Mr Joseph Anura


    23/02/16



    “Amazing! It smelt delicious (I could smell the wine) and tasted even better. I enjoyed eating the moussaka so much that I didn't want to finish it! Meat was tender, aubergine wasn't overcooked and cheese sauce was firm. Just enough tomato puree without becoming orange and oily. Overall full of flavour and fab-u-lous! Thank you Charlie”

    Mrs Jenny M


    09/11/15



    “Your Moussaka was the best that I have ever tasted and I am 94!
    I found it and others in Booths of Ripon, N. Yorkshire.”

    Mr. Hugh Le Messurier


    21/12/14

Fresh green salad

(Serves 2)

1 head of romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, thinly sliced
Olive oil and red wine vinegar, to taste
Salt and freshly ground pepper, to taste

1. Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes and onion.

2. Add the oil and vinegar, salt and pepper, then toss to combine. Serve with a freshly baked Charlie Bigham's Moussaka and some warm crusty bread.