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Cheat's lamb moussaka recipe

Cheat's lamb moussaka recipe

4 ratings

Turn leftover roast lamb into a delicious moussaka with this easy recipe that uses a jar of sauce and frozen Mediterranean-style vegetables as a cheat's way of getting dinner on the table quicker. See method

  • Serves 4
  • 1 hr 03 mins to cook and 15 mins to cool
  • 543 calories / serving
  • Gluten-free

Ingredients

  • 500g jar onion & garlic pasta sauce
  • 300g leftover roast lamb, finely chopped
  • 2 tsp mixed spice
  • 1 tbsp olive oil
  • 500g potatoes, peeled or scrubbed, sliced 1cm thick
  • 350g frozen Mediterranean-style chargrilled vegetables
  • 200ml light crème fraîche
  • 80g Cheddar, grated
  • 2 tbsp milk​
  • pinch of nutmeg (optional)

Perfect with:

  • Tesco Finest Valpolicella Ripasso 75Cl
  • Tesco Finest Douro 75Cl
  • Tesco Finest Chianti Classico DOCG 75Cl

Perfect with:

  • Tesco Finest Valpolicella Ripasso 75Cl
  • Tesco Finest Douro 75Cl
  • Tesco Finest Chianti Classico DOCG 75Cl

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    If you don't have any Cheddar, try using another hard cheese

    Each serving contains

    • Energy

      2270kj
      543kcal
      27%
    • Fat

      30g 43%
    • Saturates

      15g 73%
    • Sugars

      14g 16%
    • Salt

      1.6g 26%

    of the reference intake
    Carbohydrate 38g Protein 26g Fibre 7.2g

    Method

    1. Put the pasta sauce, lamb and mixed spice in a large saucepan. Simmer over a low-medium heat for 10-15 mins until thickened and heated through. Season to taste; remove from the heat. 
    2. Meanwhile, heat the oil in a large, lidded frying pan over a low-medium heat and add the potatoes in a single layer. Cover and cook for 4 mins each side until lightly browned and almost fully tender. Drain on kitchen paper and set aside. Preheat the oven to gas 6, 200 ̊C, fan 180 ̊C. 
    3. Add the frozen vegetables to the empty potato pan over a medium heat. Cook for 5 mins, stirring occasionally, until fully defrosted and starting to soften. 
    4. Layer the potatoes in a 20 x 30cm baking dish, then top with the vegetables and lamb sauce. Mix together the crème fraîche, cheese, milk and nutmeg (if using); season with black pepper. Spread over the lamb mixture to cover. Bake for 30 mins or until bubbling, then grill on medium for 3-5 mins to brown the top. Leave to rest for 15 mins before serving.

    Tip: Skip step 2 and instead use sliced leftover roast potatoes.

    Freezing and defrosting guidelines

    In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

    See more Leftovers recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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