Print

Jamie Oliver Meat Moussaka

Jamie Oliver meat moussaka
Print Recipe

Jamie Oliver Meat Moussaka is a traditional Mediterranean-style baked dish made by layering cooked aubergines with a spiced minced meat sauce and a creamy topping, then baking until golden. The focus is on slow-built flavour, gentle seasoning, and a comforting baked finish.

Ingredients

Scale

    • 2 large aubergines, sliced lengthwise

    • Olive oil, for cooking

    • 1 large onion, finely chopped

    • 2 cloves garlic, minced

    • 750 g minced lamb or beef

    • 2 tablespoons tomato purée

    • 400 g chopped tomatoes

    • 1 teaspoon ground cinnamon

    • 1 teaspoon dried oregano

    • Salt, to taste

    • Black pepper, to taste

For the topping

    • 50 g unsalted butter

    • 50 g plain flour

    • 600 ml milk

    • 60 g grated cheese (cheddar or similar)

    • Freshly grated nutmeg, a pinch

Instructions

Step 1: Prepare the aubergines

Brush the aubergine slices lightly with olive oil and cook them in a hot pan or under the grill until soft and lightly golden on both sides. Set aside on kitchen paper to absorb excess oil.

Step 2: Cook the onion and garlic

Heat olive oil in a large pan over medium heat. Add the onion and cook slowly until soft and translucent. Stir in the garlic and cook briefly until fragrant.

Step 3: Brown the meat

Add the minced meat to the pan and cook until browned, breaking it up with a spoon. This step builds the foundation of flavor for the dish.

Step 4: Build the meat sauce

Stir in tomato purée, chopped tomatoes, cinnamon, oregano, salt, and black pepper. Reduce the heat and simmer gently for 20–25 minutes until thick and rich.

Step 5: Make the topping

Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Season lightly, add nutmeg, and stir in half of the grated cheese.

Step 6: Assemble the moussaka

In a baking dish, layer aubergines, then meat sauce, repeating until used up. Finish with a generous layer of the creamy topping and sprinkle the remaining cheese on top.

Step 7: Bake

Bake in a preheated oven at 180°C (160°C fan) for 40–45 minutes, until golden and bubbling on top.

Step 8: Rest and serve

Allow the moussaka to rest for 15 minutes before slicing. This helps the layers set and makes serving easier.

Find it online: https://jamieolivereats.uk/meat-moussaka/