Beef and Pork Moussaka

This moussaka recipe is different to the traditional version which uses lamb, instead beef, pork and potatoes are employed to delicious effect. All these different ingredients mean that the Moussaka is somewhat time consuming to make, however it can be prepared in advance. I saved time as I had some leftover roast potatoes in the fridge so I used these rather than the pan fried potatoes and felt great joy from this utilisation of leftovers. I must admit to being the sort of person who always saves leftovers only to have to throw them out a few days later as I still haven’t figured out what to do with them.

2 eggplants
Olive oil
1 onion chopped
3 tbsp chopped flat leaf parsley
2 garlic cloves chopped finely
850g minced pork and beef
1tsp ground cinnamon
1/2 tsp dried oregano
1 bay leaf
125ml white wine
500g tomato passata
500g potatoes peeled

120g butter
125g plain flour
1 litre warm milk
Pinch freshly grated nutmeg

1. Slice the eggplants length ways into slices. Sprinkle with salt and leave them in water for 30 mins to draw out any bitter juices.

2. Heat a splash of oil in a saucepan and saute the onion until it is soft and golden. Add the parsley and garlic and cook for another minute.

3. Add the mince and cook over a medium heat until browned. Add the cinnamon, oregano and bay leaf and season with salt and pepper.

4. Add the wine and stir until it is evaporated then add the tomato puree and simmer for 30 mins.

5. Meanwhile slice the potatoes length ways and add a splash of oil to a pan and fry the potatoes in batches until they are golden on both sides and cooked through. (Or if you have some leftover roasted or boiled potatoes just use those instead).

6. Rinse salt from the eggplant and pat dry. Fry in batches in the same pan used for the potatoes until each slice is soft and golden.

7. Preheat the oven to 180C. Arrange half the eggplant over the base of the oven dish. Next add the potatoes in a single layer, then half the mince, then the rest of the eggplant and finally the remainder of the mince.

8. To make the white sauce melt the butter in a saucepan. Whisk in the flour and stir constantly before adding in the warm milk. Once the sauce is smooth add salt, pepper and a grating of nutmeg. Spoon sauce over the mince and bake the moussaka for 45 mins until the top is golden.
This is adapted from Tessa Kiros’ recipe in Falling Cloudberries.


  1. Great idea for using up leftover roast potatoes! Apparently the aubergines we buy nowadays have the bitterness bred out of them, but I do find salting them means they absorb less oil.

  2. I am so glad to hear you didn’t throw away your leftovers this time. A delicous way to use them up! This is the kind of dish I love hanging around for a couple of days so I can graze on it – and it keeps getting better with time 🙂

  3. Lizzie – Thanks for the tip. I must admit that sometimes I am too lazy to salt the aubergines and have not really noticed a difference in the taste – that must be why.

    Helen – I agree – dishes like lasagna and moussaka seem to taste even better as leftovers.

Leave a Reply

Your email address will not be published. Required fields are marked *