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Travel away this summer with our Greek-inspired Moussaka recipe

  • Feeds 4 Feeds 4
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    3177kj 760kcal
  • Fat
    High 55%
  • Saturates
    High 82%
  • Sugar
    Low 20%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 60g

Bring Co-op to your front door

Big Bag Option


  • 3 tbsp Co-op olive oil
  • 2 large aubergines, cut into 1cm-thick slices
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 500g Co-op Irresistible beef mince
  • ½ tsp cinnamon
  • Pinch cayenne pepper
  • 400g can Co-op Italian chopped tomatoes
  • 1 tbsp Co-op Italian tomato purée
  • 200ml red wine (optional)
  • 3 large potatoes (roughly 800g), peeled and cut into 1cm-thick slices
  • 50g Co-op unsalted butter
  • 50g Co-op plain white flour
  • 400ml Co-op semi-skimmed milk
  • 1 Co-op British free range egg
  • ½ tsp nutmeg grated
  • 2 x 100g bags Co-op mixed leaf salad, to serve


  1. Preheat the oven to 200°C/fan 180°C/ gas 6
  2. Lightly brush 2 tbsp of the oil over the aubergine slices, then arrange in a single layer on two large baking trays
  3. Bake for 20 mins, or until tender
  4. Meanwhile, heat the remaining oil in a large frying pan and cook the onion until softened
  5. Add the garlic and cook for a further 1-2 mins, then add the mince
  6. Cook until fully browned, stirring to break up any lumps
  7. Sprinkle over the cinnamon and cayenne pepper, then stir in the chopped tomatoes and tomato purée, along with the wine (if not using the wine, add 200ml water instead)
  8. Bring to the boil, then simmer for about 20 mins, until thickened and reduced
  9. Season with black pepper
  10. While the beef mixture is simmering, cook the potatoes in a large pan of boiling water until just tender, then drain thoroughly
  11. Melt the butter in a saucepan, then stir in the flour and cook for 2-3 mins
  12. Whisk in the milk a bit at a time, allowing it to thicken before each addition
  13. Once all the milk has been added, cook for 2-3 mins, then take off the heat and season with black pepper
  14. Reduce the oven temperature to 180°C/fan 160°C/gas 5
  15. In an ovenproof dish, arrange the beef mixture, potatoes and aubergines in layers, finishing with an aubergine layer
  16. Whisk the egg and nutmeg into the cooled white sauce and then spoon over the aubergines to cover
  17. Bake for 30 mins, until golden
  18. Allow to settle for 10 mins, then serve with the salad

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