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Beef Almost Moussaka

A homage to the original, but cow's milk-free and made from minced beef.
Prep Time1 hr
Cook Time40 mins
Course: Main Course
Keyword: beef, dinner, goats cheese
Author: kati10705

Ingredients

Meat Sauce

  • Olive Oil
  • 500 g Minced Beef
  • 2 Echalion Onions the pointy onions - sliced
  • 3 cloves Garlic crushed
  • 2 tsp Cumin
  • 1 Cinnamon Stick
  • 4 Bay Leaves
  • 2 tsp Oregano
  • 2 tsp Rosemary
  • 200 ml Red Wine
  • 2 tbsp Tomato Puree
  • 400 g Pulped Tomatoes (tinned)
  • 1 tbsp Barberries Optional

Layers

  • 1 Aubergine Sliced finely
  • 6 Charlotte Potatoes Sliced finely

White Sauce

  • 80 g Pure Margarine
  • 80 g Plain Flour
  • Hot Water
  • Salt
  • Pepper
  • 100 g Goats Cheese grated
  • 50 g Pecorino Cheese grated

Instructions

Meat Sauce

  • Gently fry the onions and garlic in oil until the onions are translucent.
  • Add the minced beef and continue to fry until the meat is cooked.
  • Add cumin and tomato puree and stir until well combined and fragrant.
  • Add red wine and cook until you can't smell the alcohol anymore.
  • Add the bay leaves, cinnamon stick, oregano, rosemary and barberries and mix well.
  • Pour over the tin of pulped tomatoes, the fill the tin with water and add to the pan.
  • Season to taste and simmer until the sauce is thick (stirring occasionally).

Layers

  • Meanwhile, fry the slices of aubergine until they have some colour, put aside on a plate.

White Sauce

  • Over a medium heat, combine the margarine and flour together to form a paste.
  • Add a drop of hot water to bring it together into a ball.
  • Keep stirring and continue cooking until the raw flour taste has gone.
  • Add hot water a little at a time, stirring well, until you have a thick sauce.
  • Add the goat's cheese and melt through.

Cooking the Moussaka

  • Preheat the oven to 200°c
  • Put half of the meat sauce in a ceramic baking dish.
  • Layer on half the sliced potatoes and top with half the aubergine.
  • Repeat with the other half of the meat sauce, potatoes and aubergine.
  • Top with the white sauce and cover the top with pecorino cheese.
  • Bake in the oven for 40mins, or until the potatoes are cooked through and the top is golden brown.