Frugal Moussaka

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I must admit I had never eaten Frugal Moussaka until my 30’s – and I then wondered why my Mum hadn’t made it before!  It’s like a ‘different’ shepherds pie – this version is very cheap and easy to make…

I must admit I had never eaten Frugal Moussaka until my 30’s – and I then wondered why my Mum hadn’t made it before!  It’s like a ‘different’ shepherds pie – this version is very cheap and easy to make – so perfect for Stay at Home Mum!

 

serves
6
time needed
prep cook
ingredients
14
difficulty
medium
rating (click to rate)
4.3 based on 3 ratings, click to rate

Ingredients

  • 2 medium Eggplants
  • 500 grams Beef minced
  • 1 tsp Garlic crushed
  • 1 tsp Olive Oil
  • 1 Brown Onion
  • 1 Carrot grated
  • 1 Zucchini
  • 2 tbsp Butter
  • 1/2 cup Cheddar Cheese grated
  • 2 tbsp Plain Flour
  • 3 Eggs
  • 1 1/2 cups Milk
  • Salt And Pepper
  • 500 ml Beef Stock


Method

  1. In a frypan heat the olive oil, add the chopped onion and garlic and fry for a few minutes until the onion is soft.
  2. Add the beef mince and brown well over medium heat.
  3. Add the grated carrot and zucchini and the beef stock.
  4. Simmer for 15 minutes or until the mixture thickens and reduces.

Meanwhile:

  1. Slice the eggplant into even slices and arrange on a baking tray.
  2. Season with salt and pepper and bake for five minutes to soften slightly.
  3. Spread half the slices of eggplant over the bottom of your casserole dish, then pile high with the savoury mince mixture.
  4. Place the remaining slices on top and pour over the white sauce.
  5. Add the 1/2 cup of cheese and bake for 30 minutes at 180 degrees.
  6. Serve with garlic bread and a garden salad.

To make the white sauce:

  1. Melt the butter in a saucepan or microwave dish until bubbling.
  2. Add the flour and return to the heat to cook the flour 'out'.
  3. Stir in the milk and use a whisk beat it smooth.
  4. Add to the heat until it thickens slightly, whisk in the eggs and seasonings.

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Notes

Recipe Hints and Tips:

  • Moussaka is able to be frozen.  Seal in an air tight container and freeze for up to three months.  Defrost in the fridge and heat in the oven at 150 degrees for 30 minutes or until heated through.

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