The Hairy Bikers' moussaka

By The Hairy Bikers · bbc.co.uk

Serves 6

2 hrs 15 min

Layered baked aubergine, potato and spiced lamb with béchamel sauce, finished golden and bubbling.

prepPreheat oven to 200°C / 180°C Fan / Gas 6
750 g 10 oz lamb mince	Cook lamb with aromatics, 10 min	Stir in flour, season, add wine & tomatoes, simmer 30 min	Layer meat sauce, potatoes & aubergines in dish	Pour béchamel over, sprinkle Parmesan topping	Bake 200°C / 180°C Fan, 35–45 min until golden
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp dried oregano
1½ tsp dried mint
1 bay leaf
1 cinnamon stick
1 tbsp plain flour
sea salt and freshly ground black pepper
200 ml red wine
400 g tin chopped tomatoes
2 tbsp tomato purée
2 aubergines, cut into 5 mm slices	Salt aubergines, rest 10 min	Rinse aubergines, fry 2–3 min per side in oil
1 tbsp fine sea salt (for salting aubergines)
100 ml olive oil
500 g 2 oz Maris Piper potatoes, peeled and thinly sliced	Boil potatoes 5 min, cool in cold water
50 g butter	Melt butter, stir in flour, gradually add milk	Add Parmesan & nutmeg, simmer 4–5 min, season	Cool sauce, stir in egg
50 g plain flour
400 ml milk
12.5 g Parmesan, finely grated (for sauce)
1 tsp finely grated nutmeg
1 free-range egg, beaten
12.5 g Parmesan, finely grated (for topping)

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