moussaka

Slow-cooked lamb ragu, handmade with griddled aubergine and fresh mint, layered with sliced potato and our creamy béchamel sauce.

> Let us know what you think

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

  • Ingredients

    • Lamb ragu (42%)
    • Béchamel sauce
    • Cooked potatoes
    • Roasted aubergines (6%)

    Lamb ragu is made from: fresh lamb (53%), tomatoes, fresh onion, fresh celery, wheat flour, tomato purée, fresh garlic purée, fresh mint, demerara sugar, chicken stock, white wine vinegar, salt, ground coriander, dried mint, ground cinnamon, black pepper, ground allspice.
    Béchamel sauce is made from: milk, butter, wheat flour, salt, white pepper. Cooked potatoes are made from: fresh potatoes, extra virgin olive oil, sunflower oil, fresh garlic purée, salt.
    Roasted aubergines are made from: fresh aubergines, extra virgin olive oil, fresh garlic purée, salt, ground coriander.
    Chicken stock is made from: chicken bones, meat and fat, water, salt.

    Allergy information

    This recipe contains gluten, milk and celery.
    We made it in a busy working kitchen so it may also contain traces of nuts and sesame.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy656kJ/158kcal2149kJ/516kcal
    Protein7.2g23.5g
    Carbohydrate8.2g26.7g
    (of which sugars)2.7g8.9g
    Fat10.7g35.1g
    (of which saturates)4.2g13.6g
    Fibre0.9g3.0g
    Salt0.7g2.5g
    (of which sodium)0.31g1.03g

    *Typical values as sold.

  • How to cook

    1. Preheat your oven to 200°C/180°C fan/gas mark 6.
    2. Remove the film but leave the moussaka in its container. 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.

    Be careful, the tray will be hot. Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

    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

    "That was the most amazing Moussaka I have ever eaten!!!!!!! We had it with a mixed salad and a bottle of Gamay - wonderful! Sooooo tasty! I shall definitely be looking out for Bigham's meals when doing my weekly shop."

    Lis Coates



    "Thank you, Charlie for having just eaten the best Moussaka I ca remember. The subtle use of spices was a joy to savour.
    I wouldn't want to eat it every day, but I've asked my wife to keep a look-out for other products from your kitchen.Well done, you've got a new fan."

    Peter Mathews

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.