STT 29: A Cheat’s Moussaka-ish bake

Because nobody has time to layer aubergines midweek

Hello and happy Sunday everyone!

Today also happens to be Mother’s Day in many parts of the world, and while it’s not the UK date, I know plenty of you are celebrating — or being celebrated — today. Whether you’re marking it with flowers, food, or just making it through, here’s to you.

This week, I’m coming at you with a play on a classic comfort dish, moussaka. For those who aren’t aware, spring is lamb season in the UK, so it’s currently a wonderful time of year to cook with it. In-season spring lamb brings a lot of character to a dish. It’s milder and sweeter than the more gamey imports from New Zealand available year round, and depending where you source yours, it can also be more affordable

With that as my starting point, moussaka felt like a great way to showcase lamb in a hearty way that feeds 6 people. I love moussaka, I just don’t love how long it takes to make, so I’ve reimagined this recipe to be a simpler, midweek-friendly version. I’ve also taken inspiration as I prepare for my upcoming birth. I’m currently batch-cooking and freezing like a woman possessed and it got me thinking that this moussaka is perfect for a care package. Most new parents will tell you about the roster of meals they very kindly receive from friends, which is often a rotation of mac and cheese, lasagna, chicken pie, butter chicken curry or cottage pie. Don’t get me wrong, I love these, but sometimes a change is as good as a holiday – especially if you’re house-bound with a tiny baby stuck to you 24/7. So, if you’re thinking of something to take to a friend who’s just had a baby, is sick or grieving a loved one, moussaka offers something different to what they might have been eating for the past two weeks. This is also a great complete meal, because of the lentils and tomatoes, meaning you don’t need to supplement with any salads or vegetables and the recipient can simply take it from the freezer to the oven whenever it suits them.

Moussaka purists might want to look away now. Where traditional moussakas call for layering the aubergine and lamb mix, mine skips that by combining the cooking of these two components. Instead of slices, the aubergine is cubed here (sorry to say that you still have to salt the aubergine for a few minutes) and browned along with the lamb. No fussing with trays of sliced aubergine in the oven and no layering. I’ve also added some lentils here, to bulk everything up and add more plant protein and fiber. Otherwise, the rest of this recipe is pretty much business as usual. The lamb and aubergine are browned, then removed from the pan. Onions and garlic go in, then the tomatoes, before everything is left to cook for a little while. You then add the lamb and aubergine back in and leave to cook further. While the lamb and tomato mix bubbles away gently, you’ll make the cheese sauce for the top, which starts with a straightforward bechamel sauce and is enriched with an egg. There’s nothing too complicated here, but if you don’t have the traditional kefalotyri cheese, just use Parmesan.

When the cheese sauce is done, all that’s left is to assemble by transferring the lamb into a baking dish and pouring the cheese over. How easy when there’s zero layering?! Pop this into a hot oven at 185°C or the airfryer at 175°C for 15-20 minutes, or until the top is golden and bubbly and enjoy.

Cheat’s Moussaka Bake

A simplified take on classic moussaka. Spiced Spring lamb, soft aubergine, and lentils in tomato sauce, topped with a quick béchamel and baked until golden.

Serves 4-6 • Time: 30 mins prep, 20 mins cooking