Lamb Moussaka

Lamb Moussaka
POINTS® value | 6
Servings | 4

1 medium onion(s), finely chopped
2 clove garlic, crushed
350 g lamb mince, lean
175 g mushrooms, sliced
400 g canned tomatoes, chopped
1 stock cube, lamb or vegetable, dissolved in
150ml boiling water
2 teaspoon dried mixed herbs
1 aubergine, sliced
400 g potato(es), par-boiled and sliced
1 medium egg(s)
100 g low-fat soft cheese
150 g 0% fat Greek yogurt
1 pinch salt
1 teaspoon pepper

Preheat the oven to Gas Mark 5 / 190°C/ 375°F.
Dry fry the onion, garlic and minced lamb in a large
saucepan for about 5 - 6 minutes, until browned.
Add the mushrooms, tomatoes, stock and herbs. Bring
up to the boil, then reduce the heat and simmer for
10 minutes without a lid.
Spoon half the mince mixture into a large ovenproof
baking dish. Cover with the aubergine slices. Spread
over the remaining mince, then arrange the sliced potatoes
on top in an overlapping layer.
Beat together the egg, soft cheese and yogurt. Season,
then spread over the potatoes. Bake for about 45 minutes,
until the topping is set and golden brown.
Cook's tip: For a vegetarian version, use Quorn mince
instead of lamb and use a vegetable stock cube.