Easy Lamb Moussaka
with Roasted Eggplant and Potatoes
Like putting on a warm sweater, this is the ultimate comfort food! Custardy roasted eggplant and crispy potatoes, dusted with warm spices swim in a heafty lamb ragu. Topped with a smooth sour cream topping, this dish will become a family fave!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
370 mL
Crushed Tomatoes
50 g
Shallot
1 unit
Eggplant
180 unit
Yellow Potato
1 tsp
Pumpkin Pie Spice Mix
6 tbsp
Sour Cream
(Contains Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 unit
Garlic, cloves
Not included in your delivery
2 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut eggplant into 3/4-inch pieces. Cut potatoes into 1/2-inch pieces. Arrange on an unlined baking sheet. Add 1 tbsp oil and half the Pumpkin Pie Spice. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until tender, 20-23 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
While veggies roast, peel, then finely chop shallot. Peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots and garlic. Cook, stirring often, until fragrant, 1-2 min.
Add lamb to the pan with aromatics. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Pumpkin Pie Spice and crushed tomatoes to the pan with lamb, then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce thickens, 5-6 min. Season with 1/4 tsp salt (dbl for 4 ppl) and pepper.
Whisk together sour cream and 1 tbsp milk (dbl for 4 ppl) in a small bowl until smooth and combined. Transfer roasted veggies and lamb ragu to an 8x8-inch baking dish (9x13 for 4 ppl). Stir to combine. Using a spatula, gently press the top down into an even layer. Dollop over sour cream mixture, then spread into an even layer. Sprinkle over cheese. Season with pepper.
Bake moussaka in the middle of the oven until cheese is melted and moussaka is warmed through, 5-8 min. Remove from the oven and set aside to cool before serving, 5 min.
Divide lamb moussaka between plates.
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