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Easy Lamb Moussaka

Easy Lamb Moussaka

with Roasted Eggplant and Potatoes

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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!

Tags:Discovery
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk/Lait)

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

2 unit

Garlic, cloves

Not included in your delivery

2 tbsp

Oil*

0.31 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Milk*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Fat49 g
Saturated Fat20 g
Carbohydrate48 g
Sugar18 g
Dietary Fiber11 g
Protein41 g
Cholesterol115 mg
Sodium770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Whisk
8x8" Baking Dish
Small Bowl
Spatula
Instructionsarrow up iconarrow up icon
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1

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.)

2

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.

3

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.

4

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.

5

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.

6

Divide lamb moussaka between plates.