Outback Lamb Moussaka

Like so many people I love to use fresh produce in season. We grow a lot of aubergines here at Westpoint, so its no surprise that moussaka features regularly on our recipe rotation. It's just a fancier way of serving up meat, spuds and veg with the added bonus that everyone loves it.

INGREDIENTS

750gms minced lamb

2-3 large aubergine

2-3 large potatoes

1 tbsp olive oil

1 finely chopped onion

1 tspn dried oregano

1 cinnamon stick

1 tbsp chopped garlic

1 tbsp tomato paste

1 tin diced tomatoes

fresh Italian parsley

50gms butter

50gms flour

2-3 cups warmed milk

½ tspn nutmeg

50 gms grated parmesan

1 egg

Preheat oven to 200°C. Thinly slice the potatoes and aubergines. Fry in oil until browned, use kitchen towel to soak up excess oil and set aside.

Fry onion and garlic in a large pan. Add in mince and brown. Add tomato paste, oregano, diced tomatoes and cinnamon stick. Add 1 cup of beef stock (optional) and a splash of Worcestershire sauce. Simmer for 20-30 mins until liquids reduce.

To make cheese sauce melt 50gms butter and add 50gms flour, cook off for 1-2 minutes then slowly add warmed milk. Add bay leaf and ground nutmeg and stir until it thickens. Mix in half the parmesan cheese. Let it cool then whisk in egg until well combined.

In a large dish layer potato, mince and aubergine and repeat.

Pour cheese sauce over the top, sprinkle with chopped parsley and remaining cheese and bake for 30-40 minutes until nicely browned on top.