The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Back-pocket beef moussaka
All the comfort of classic moussaka, streamlined for weeknights and healthier than ever. Sink your serving spoon through a lightened-up bechamel-style sauce, soft aubergines and garlicky, cinnamon-spiced beef all baked into one gorgeous, golden-topped dish. On the side, a fresh tomato, red onion and gem lettuce salad adds colour and crunch.
SWK: Source of fibre
SWK: High protein
Plants 4
Serving size
Ingredients
- 1 onion
- 1 aubergine
- 110g baby tomatoes
- 1 egg (Eggs)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 little gem lettuce
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- ½ tsp ground cinnamon
- 200g passata (tomatoes, salt, citric acid)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 3 garlic clove
- 250g beef mince (5% fat or less)
Nutritional Information
Calories: 337
Protein: 38g
Carbs: 25g
Fat: 9.4g
Ingredients
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 aubergine
- 2 onion
- 5 garlic clove
- 500g beef mince (5% fat or less)
- 2 tsp dried oregano (Dried Rubbed Oregano 100%.)
- ½ tsp ground cinnamon
- 400g passata (tomatoes, salt, citric acid)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 200g baby tomatoes
- 2 little gem lettuce
- 4 eggs (use half) (Eggs) (free range medium egg)
Nutritional Information
Calories: 339
Protein: 38g
Carbs: 24g
Fat: 9.7g
Back-pocket beef moussaka
All the comfort of classic moussaka, streamlined for weeknights and healthier than ever. Sink your serving spoon through a lightened-up bechamel-style sauce, soft aubergines and garlicky, cinnamon-spiced beef all baked into one gorgeous, golden-topped dish. On the side, a fresh tomato, red onion and gem lettuce salad adds colour and crunch.
Cook time:
35 mins
Cuisine:
European
Food group:
Beef
Allergens: Milk, Eggs
Cooking Instructions
Before you start
- 1x baking tray lined with foil
- 1 large non stick frying pan
- 1 small ovenproof baking dish
- 1 small mixing bowl
Grill the aubergines
- Heat your grill to high.
- Cut each aubergine lengthways into ½cm-thick slices (around 6 per aubergine).
- Put the aubergine slices on a baking tray lined with foil, spritz with cooking spray and grill for 5-7 mins, until browned and soft.
Start the sauce
- Meanwhile, peel and finely dice half an onion (a whole onion for 4 portions), then peel and crush the garlic.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the diced onion for 3-4 mins.
Turn up the flavour!
- Tip in the garlic and mince and cook for 3-4 mins, until browned all over.
- Add the oregano, cinnamon and passata, then crumble in the stock. Pour in 75ml water (150ml for 4 portions) and stir well, then simmer for 5-7 mins until the sauce coats the mince.
Build your layers
- At the same time, heat your oven to 220ºC/fan 200ºC/gas 7.
- Crack the egg into a small mixing bowl (2 eggs for 4 portions – save the rest for another dish), add the yogurt and beat well until combined.
- Spoon half the mince into a small ovenproof dish (use a medium dish for 4 portions), then add a layer of aubergine. Repeat, finishing with a layer of aubergine, then top with the egg mix and bake for 15 mins.
Mix the salad & serve
- While the moussaka is baking, quarter the tomatoes. Thinly slice the remaining onion, then trim the lettuces and thinly slice.
- Toss the tomatoes, onion and lettuce to combine, then serve the moussaka with the salad.