Magic Mince: Moussaka

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I’m a great believer in squeezing in as many vegies as I can into dinners. Fruit’s all well and good as a healthy snack option, but too much can mean the family’s eating more sugar than you’d think. Even though there are sugars in some vegies, I feel like I’m ticking off a few of the health boxes by making sure there are loads of different varieties in one-pot dishes like this.

I’ve used tinned tomatoes as fresh tomatoes are expensive at the moment, but of course you can use either; I just find that tinned tomatoes add a little more flavour.

Magic Mince Moussaka

Ready in 80 minutes. Serves 6.


  • 800g prime beef mince
  • 10ml high heat cooking oil
  • 1 large onion, finely chopped
  • 1 red capsicum, finely chopped
  • 2-3 cloves garlic, finely chopped
  • 10 button mushrooms, thinly sliced
  • 2 tablespoons avocado oil
  • 1 large eggplant, sliced lengthways
  • 1 tin whole plum tomatoes
  • 250g dried wide lasagne pasta (sheets or pieces)
  • 1 handful fresh parsley, finely chopped
  • Salt & pepper
  • 1 cup grated Edam cheese

For the white sauce:

  • 100g butter
  • 2 cups plain flour
  • 1.5l milk, warmed
  • Salt & pepper


Preheat oven to 180°.

Heat oil in a heavy-bottomed frying pan. Cook off the mince until fully browned. Drain and put aside.

In the same pan, saute onion, capsicum and garlic until golden. Add mushrooms and cook through until soft. Turn off heat and put aside.

In a non-stick saucepan, make your white sauce by melting butter until it’s sizzling, taking care not to burn (it should stay yellow). Remove from heat and stir in flour. Introduce your warmed milk to the roux, a little at a time, stirring vigorously to avoid lumps. (If you do get lumps, take your roux off the heat and whisk until you’ve got rid of them.) Season and put aside.

Heat avocado oil in a frying pan (I like using one with sear marks). Sear eggplant until just coloured on each side and set aside.

To construct moussaka, grease a large casserole dish. Beginning with the mince, layer mince, onion and mushrooms, eggplant, tinned tomatoes, pasta, white sauce and chopped parsley. Repeat, in the same order, until casserole dish is full. Top with grated cheese and the remaining parsley.

Cook for 45 minutes or until moussaka is bubbling and delicious. Serve with green beans or broccoli.

  • Milly


    This is amazing. Yum, the kids hoovered it. Love your recipes!

  • Milly


    This is amazing. The kids hoovered it. Love your recipes!

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