Beef Almost Moussaka
A homage to the original, but cow's milk-free and made from minced beef.
- 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
- 1 Aubergine Sliced finely
- 6 Charlotte Potatoes Sliced finely
- 80 g Pure Margarine
- 80 g Plain Flour
- Hot Water
- 100 g Goats Cheese grated
- 50 g Pecorino Cheese grated
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).
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.