Moussaka is a Greek dish very similar to shepherd’s pie. The base is made of richly seasoned ground lamb and tomatoes and is topped with a creamy bechamel sauce thickened with egg yolks. While this dish often includes eggplant, we’ve opted to simplify the recipe making it more streamlined. While we know this ingredient list looks intimidating, it really just requires a few more spices than usual mixed in with the lamb. If you would like to make this dish even easier you can skip the bechamel altogether and serve the dish over rice, pasta or leafy greens.


Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 2 hours and 25 minutes
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  • 1 lb ground lamb or beef
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • ½ teaspoon ground cinnamon
  • ½ tsp hot paprika
  • ¼ teaspoon ground allspice
  • 1 yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • ½ cup red wine (substitute beef stock or water)
  • 1 cup tomato puree
  • 4 tbsp unsalted butter, melted
  • 2 tbsp cornstarch
  • 1 cup milk
  • 2 large eggs, beaten
  • ½ cup feta cheese, crumbled
  • ½ cup parmesan, grated
  • 1 lemon, zested


1) Crumble lamb into a Suvie pan. In separate Suvie pan, stir together olive oil, oregano, cinnamon, allspice, paprika, 1 tsp black pepper, sliced onion, sliced bell pepper, and minced garlic. Place both pans in Suvie, input settings and cook now.

Suvie Cook Settings

Bottom Zone: Roast at 425°F for 15 minutes

Top Zone: Roast at 425°F for 15 minutes

2) While the lamb and vegetables roast, whisk tomato paste, red wine, and tomato puree together in a large bowl until smooth. 

3) Prepare the béchamel. In a large bowl, whisk together the melted butter and cornstarch. Slowly whisk in the milk. Once all the milk is incorporated, whisk in nutmeg, eggs, feta cheese, parmesan, and lemon zest until smooth.

4) Remove both pans from Suvie. Add the lamb and the peppers and onions to the bowl with the tomatoes.

5) Spray two Suvie pans with cooking spray. Add the lamb and vegetables to one pan and the béchamel to the other Suvie pan. Insert pans into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook Low for 1 hour

6) After the cook, remove pans from Suvie.

7) The béchamel should be set, but if it isn’t, allow it to cool slightly. When it’s ready, loosen the sides of the béchamel and invert the pan on top of the lamb and tomatoes. Cut into rectangles and serve.

Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 1 hour.


Nutrition Info per 1 serving (6 servings per recipe): Calories 472, Total Fat 32.6g, Sodium 493.4mg, Total Carbs 18.4g, Protein 22.2g

CategoriesDinner Greek Lamb
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