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.
- 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
In a 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 and broil for 10 minutes, stirring halfway through. (If you plan on scheduling this cook and do not want to wait for the broiler to cool before refrigerating, saute all ingredients in a medium skillet over medium heat for 5-7 minutes until the lamb is browned and the vegetables are softened.)
During the broil, whisk tomato paste, red wine, and tomato puree together in a large bowl until smooth.
In another medium bowl, make the bechamel.
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.
After the broil, remove both pans from Suvie. Combine the contents of the two Suvie pans in the bowl with the tomatoes. Wash out one of the Suvie pans, spray with cooking spray and pour bechamel into the pan.
Add the lamb and tomatoes into 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
After the cook, remove pans from Suvie.
The bechamel should be set but if it isn’t, allow it to cool slightly. When it’s ready, loosen the sides of the bechamel and flip 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