Cheesy, meaty, layered goodness in the form of the Greek Moussaka

Moussaka - the Greek God of Bakes. It’s a sure way to fill the bellies of your friends and family or meal prep for the week while sticking to a tight budget! Enjoy this delicious, cheesy, beefy dish!
My cookbook is here! Order your copy today - bit.ly/3Ps9Zi4
Moussaka
Ingredients
- 2 red onions, diced
- 3 cloves garlic, diced
- 1kg lamb mince
- 3 tbsp olive oil
- salt and pepper to taste
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 200ml red wine
- 700g jar of tomato passata
- 120g butter
- 120g flour
- 1L milk
- 150g grated Kefalotyri cheese (or parmesan if you can't find it)
- 1/4 nutmeg ground
- 2 large (or 3 medium) eggplant, sliced 1.5cm thick
- 5 medium-sized potatoes, sliced 1cm thick
Method
1. Start by seasoning the eggplant on both sides and drizzle with oil, then place them into a 180c oven for 25-30 minutes.
2. Next repeat with the potato and cook in the oven for 30-35 minutes or until cooked through.
3. Heat 3 tablespoons of olive oil in a large pot, then add the onions and a pinch of salt. Cook for 5 minutes before adding the garlic and cooking for 3-4 minutes.
4. Add to ground lamb mince and stir to break it up.
5. Cook the lamb mince for 6-7 minutes, stirring occasionally, and season with salt and pepper, bay leaf and cinnamon stick.
6. Add the red wine and tomato purée to the pot, stir well and once the wine has reduced, add the tomato passata.
7. Stir the tomato well, put the lid on and cook for 25-30 minutes on low, stirring occasionally.
8. For the white sauce, melt the butter in a medium pot over medium heat.
9. Once the butter has melted, whisk in the flour and cook for 2-3 minutes.
10. Pour in the milk and whisk until smooth. Once it starts to simmer, add the nutmeg and 2/3 of the grated cheese.
11. Stir this one last time until smooth.
12. To assemble the Moussaka, start by laying all the potato on the bottom, followed by the potato and then the red meat sauce and finally the white cheese sauce.
13. Sprinkle the rest of the cheese over the top and bake at 180°c for 40-45 minutes or until golden brown.
14. PS. It's better the next day!
FOLLOW ME:
Instagram: / andyhearnden
TikTok: / andy_cooks
Facebook: / andy.h.cooks
Snapchat: @andy.cooks
Website with my recipes: www.andy-cooks...
Director, Chef and Host: Andy
Camera and Editor: Mitch Henderson
Producer: Dazz Braeckmans

[@mattg8888]

We have greek friends who own a restaurant here in Germany and they put quite a thick layer of the white sauce on top, at least double of what you have there. They actually mix in an egg yolk or two to make it hold its shape after cooking. Just as an inspiration for others here. I personally love having a lot of the bechamel, but whatever floats your boat.

[@GreenZerg]

I'm not grek but I have always used the egg yolk in the bechemal as well. It makes it kind of rise in the oven and you get a slightly different textural experience to the italian Lasagne. Talking about Lasagne I always layer the aubergines/meat a couple of times but that might be a hangover from lasagne tbh.

[@mattg8888]

@@GreenZerg Great stuff though and egg definitely makes dough or whatever else rise in the oven!

[@novahina]

I'm gonna try that. Ty

[@berggyltan]

Not Greek, but I usually use a Mornay sauce for my moussaka. Mornay sauce is a cheesy variation on béchamel sauce. Béchamel as a base (don't forget the nutmeg), egg yokes and cheese. For the cheese part I would go for gruyere :-) . Just for your inspiration. ❤

[@sisifaspillius1478]

Nutmeg in the bechamel is an absolute must here in Greece, Andy! Looks fab though, love your channel.

[@dimitratsantaki5179]

No it isn' t a must. May be in your family but not everyone uses it or likes it...

[@sisifaspillius1478]

@@dimitratsantaki5179 Δεκτό

[@oseagjoni3098]

Συνήθως όλοι βάζουνε μοσχοκάρυδο, μέχρι και σε ξένες κουζινες

[@jonorodo6173]

I’ve tried nutmeg in the béchamel and enjoyed it. Sometimes even make a ‘fluffier’ top layer with just milk & semolina (4:1)

[@criskapa9560]

​@@dimitratsantaki5179 wrong.... It must have nutmeg.

[@Falyoda]

Hello Andy, I have already made this recipe 2 times and each time is just perfect! Thank you!

[@electra1920]

My favorite dish!!!! I love Greek cuisine!!!! Thanks for the nice recipe

[@jeffreyrice]

This is one of my favorite dishes and I make it frequently, skipping the potatoes. Delicious!

[@XekTOr89]

The potatoes are a must for me, but also if you're making mousaka you gotta make the 'unhealthy' version and fry the eggplant and potato slices.

[@theseeker6097]

Looks awesome Andy! Bring on more Greek recipes and Mexican!

[@parv25]

Wow From all culinary videos I have watched, u r the coolest, simplest, and of course the best! Well done!

[@andy_cooks]

Thanks legend!

[@cringelorddivine9337]

Being a greek and having eaten quite a ton oven pans of Moussaka, that dish is indeed delicious and to those of you who crave it right now you should try making it sometime soon, you'll love it. Keep 'em greek goodies comin' Andy, love your channel.

[@enrycochet]

Talked to friend of mine Who is also a greek, he saie they do their moussaka without eggplants. So I am confused

[@cringelorddivine9337]

@@enrycochet Preferences may vary, I myself didn't like eggplant when I was younger and my grandma used to make a piece or two only with a potato layer just for me. The traditional recipe involves eggplant although.

[@prisonmike7198]

@@enrycochet moussaka is always made with eggplants in any culture.

[@enrycochet]

@@prisonmike7198 tell that to my greek friend. My mom (from spain) also did it eith eggplants (I hate eggplants)

[@theladyinblack3055]

Moussaka is a Greek dish, as I'm aware you know (this part of the comment isn't directed at you specifically), so I'm not sure why people are talking about "moussaka in other cultures." For example, if a Spanish woman makes it, she's not making a Spanish dish, she's borrowing from Greek culture. I was a vegetarian for nearly 10 years, after I left home. Eventually I learned that it wasn't that I didn't like meat - my mother was simply a terrible cook! Food is not meant to be cooked until it's blackened, completely dried out, and flavourless!! But in the meantime, everyone had a recipe for a meatless Moussaka, so that was what they cooked if I was invited for a meal. Unfortunately, I am a very picky eater - my mother quite traumatized my taste buds from a very early age! - and eggplant is on the list of foods I still don't like to this day (many I learned to like when they were properly prepared). I've never heard of Moussaka without eggplant! Is it any good? Is there a recipe you'd recommend? I've eaten a lot of really good Greek food - my neighbours growing up were Greek and I hung out with their daughter. I was later adopted into the family when I worked at a Greek restaurant/bar - they liked me (I worked hard) and wanted me to thrive there, so I was always being given goodies. 😜😜 Anyway, I do appreciate good Greek food!!

[@deshansanjeewa9333]

Hi andy... From dubai privat yacht did moussaka to day ..that is mucht palatable. More then What i was expect Thank you for recipe ❤️🙏

[@Longfordmuse]

Moussaka is also lovely with a layer of zucchini. Love your KZbin channel!

[@Witchy_Woman55]

That looks Delicious!!!!

[@ChapmanWW]

Great dish, I love a moussaka! Akis has a video where he cooks everything in one pan and it's made moussaka so much easier for me.😮 Cook potatoes for 30 mins, add aubergine and cook for 30 mins. Add sauce and topping and cook until done. Saves pans too.

[@lhffan]

This? kzbin.info/www/bejne/kJCqlKaIbLZsb9U

[@xrhstoskati5632]

As a Greek cook I have to say that potatoes are in the original recipe. Pastitsio doesn't have potatoes (or aubergine). Also the traditional is with beef minced meat or half beef half pork.

[@marksimpson2321]

He did say potato isn't in the original recipe! He also gave good reasons why to include them includimb makimg it a more rounded dish.

[@VladanVukovicccc]

My mom def would make it a bit different, but it was a Balkan variety. She would add some scrambled egg in there, so good .

[@alxRo]

Thank you CHEF !!!!

[@aristotelismetaxas7802]

The best cooking channel in here. I have never heard of lamb meat in Moussaka, beef is the mainstream ingredient. Also, Moussaka is way better without potatoes. Cheers from Greece.

[@ingridferg9779]

I'm inclined to agree. The potato does not marry well with the other textures

[@stacycote1199]

On of my top 10 favorites

[@debbiereilly900]

Thank you for sharing chef Andy have a blessed day stay safe and healthy. Yummy on the moussaka. I live in Michigan we have downtown Detroit it's called Greektown,the food is soooooo Amazing yumminess. 😋😋😋🙏❤🙏❤🙏

[@Blahblahblah01234]

A good idea is to dip bread in the juice at the bottom 😋

[@mgraffma61]

the number of dishes to clean after making this dish boggles the mind

[@squishygothdude]

Looks awesome, I will try preparing this dish!

[@mckerlmc]

Mate that was fantastic, I used beef and my own passata, family smashed it.

[@edspace2402]

Thank you, Chef! Looks like my new winter dish has arrived.

[@kensei1984]

I like this version, it's very similar to the one I've been making coz it doesn't deep fry all the veggies. Nice work Chef!

[@Outlaw33]

I despise eggplant, but I made this anyways. It was very delicious. I highly recommend. Put your culinary trust in Andy.

[@mariakaras9442]

The cheese you want is either kefalotiri or better yet, kefalograviera 😎

[@stephenbarbieri3269]

YUM! Love your work Andy!!!

[@benjaminkuschnerus5874]

Love your show Andy. Thanks for the greate video!

[@pax9864]

I have never, never, ever heard of moussaka with potatoes. Looks good, though!

[@mazzarouni5608]

Like my mums. Great job.

[@shhh2121]

First tried it on my trip to Cyprus - my mind was blown right away🫠

[@anksos]

Andy as Greek I can tell you for sure potatoes are in the original recipe.

[@cbarak72]

Greek here. There's a variation of Mousaka where instead of potatoes and eggplant we use pasta. Everything else remains the same. We call it pastichio and is a bit lighter than Mousaka. Great video by the way.

[@andy_cooks]

I've heard of pastichio but haven't tried it yet

[@berzerk_wog4113]

​@Andy Cooks it's a must try matey!

[@naphii]

so basically the greek lasagne ? 😉

[@cbarak72]

@@naphii Sort of. Only that the pasta isn't that thick. We prefer it because eggplants are seasonal and you can't find any during winter.

[@pax9864]

@@naphii In Italy, I think it's pastitsio. Everybody seems to have a version of everything with layers! 👌🥳

[@cookingwithseemastyle]

I Like your recipe bro 😋❤️

[@ghostwriterinme5050]

Very interesting, I can't wait to try.

[@MrTadzislaw]

Im wondering Andy if you can make traditional Silesian dish - Śląska Rolada z kluskami i modrą kapustą - please LET me know if you would need a recepie

[@joshward9426]

This comfort food has given me a slight twinge down below!! 😅😂😂 Nice one Andy! Much love from the uk!

[@andy_cooks]

😆

[@pennidill3192]

Down below 😂

[@pulzzz]

Just made this, using you recepie! Fantastic😇

[@desleykakoulidisgallaway3382]

Greek is best ❤

[@kalpanafernando2083]

Please make Sri Lankan kottu or egg hoppers

[@Nnnj23]

Can you please do an Oporto style Portuguese burger next with their chilli, garlic, lemon and ginger oil sauce?

[@hiroyopoetker]

wow amazing dish

[@soundwave070]

I prefer to prepare the eggplant in a similar way as when I make Melanzane parmigiano. Long slightly thinner slices salted and strained and then shallow fried. And some fresh thick tzatziki as a side dish. I can highly recommend the Moussaka by Tessa Kiros, but yours looks very good!

[@triplow1]

Tzatziki works amazing with this. Cuts the richness perfectly! 😊

[@Avoid_The_Clap-Jimmy_Dugan]

Ate that in a famous Greek restaurant in downtown Pittsburgfh. AWEFUL

[@pax9864]

Try it anywhere else, and compare? Give it a second chance, with a different cook and a different recipe. There are a million different recipes...

[@Avoid_The_Clap-Jimmy_Dugan]

@@pax9864 Fair enough. Do u have any recommendations to eat ? Like cities that have heavy Greek folks in the area.. Then I get a better feeling that the restaurants are held to a higher standard as they have thgeir own people to answer to. That’s whjy I like going to places like Little Italy in NY, Chinatown in NYC, Flushing Queens, Brazilian food in Queens and west side Manhattan and Koretown in Queens and mid town Manhattan.

[@1101-b2u]

The best food needs all the "Ty" in it.

[@kszaczyszcz]

Hi Andy i love you. Btw could you please cook bouillabase?

[@VickyShawcooksalot]

Mmmm I see this in my future.

[@1984Γ-ε7δ]

You're a Greek god

[@willowwillow7112]

It’s in the oven for tomorrows dinner. A very easy meal to make. Cheers

[@diwnhs]

Delicious! You can add one layer of courgettes between potatoes and aubergines. Thank you 🙏❤🎉

[@panoshountis1516]

That's a very admirable try on a mousaka. A few comments, though. Traditionallty eggplants and potatoes are sliced thinner than your take and deep fried instead of roasted, but yours is a more healthy alternative. In Greece is highly unlikely a lamb mince will be used; we opt for beef. And finally, I understand that the roux calls for butter, but in Greece olive oil is used instead. Thank you.

[@cavallobianco9718]

Bravo 👍🌹 Amo La parmigiana anche quando dormo 🤩

[@andy_cooks]

Thank you!

[@karenharry5936]

HI DO YOU NO HOW TO MAKE GYPSY TART A LOVELY DESSERT thank you 😋

[@thomasrobinson4401]

You beauty! Top notch 👌

[@andy_cooks]

🙏

[@williamsmozart]

Andy... pls try a Palestinian Musakhan... its awesome

[@patrickadams7120]

Cane we have Detroit Style Pizza....it's all about the cheese crust and the pan you cook it in

[@rayd9667]

Making this tonight. Not sure I have a dish deep enough though 🤔

[@devoncottone1553]

I love eggplant so much id rather hv a 2nd eggplant layer then potatoes...or much thinner potatoes...but still a 2nd layer.....id eat the whole thing with no meat in the sauce, just red sauce with cinnamon and tons of eggplant, and of COURSE the bechamel sauce😊

[@nickcorr7244]

This looks amazing, loving your content Team Andy Cooks

[@aoconnnell]

Hi Andy Love the programme. At No. 12 - assembly in the recipe, which comes first potato, or aubergine?

[@aoconnnell]

Just got video back, it's potato then aubergine! Thks

[@karldavis1539]

Mmmmmm! I love Lamb Mints 😜

[@andy_cooks]

😆

[@farcanal9238]

Ledge end. Looks bloody beautiful, going to bash one out this week! do you think sprouting broccoli would be a good side?

[@johnbridgman4310]

Possible typo in directions step 12: " To assemble the Moussaka, start by laying all the potato on the bottom, followed by the potato and then the red meat sauce " ?

[@anaharvey6945]

I need you to come uk and cook for me lol

[@andy_cooks]

😆

[@gmorel1916]

Making this for dinner! The written recipe calls for 1/4 nutmeg ground in the ingredients but I don’t see it in the steps. Where does it go in the recipe and do you mean like a 1/4 tsp ground?

[@muffinwithoutraisin6213]

Cheeses would eat that.

[@rachaelcook7306]

Wow. It's supposed to be thick and layered like a lasagna. It looked fantastic. I've only ever seen it soupy and sorry to say , not good. I have refused it so many times because I thought it was the 'stew/soup'. I only watched to support your channel, and got to say, wow. Thanks.

[@scottperine8027]

Dayum

[@Ca55per]

[@andy_cooks]

Thank you!

[@TheMaskedChef7]

With all do respect to the Greek, Moussaka is basically a stable for many middle eastern countries mainly in Egypt it’s from an Arabic origin which Turkish actually invented then it moved to Greeks and Egyptians and the rest of the eastern world .. very delicious nice seeing you doing more Middle Eastern dishes … I suggest you try stuffed pigeons as well as Turkish yellow lentils Kushary with garlic tomatoes salad - very simple and filling

[@cydoroga]

Dear Andy! Can I order a Georgian meal called Khachapuri Adjaruli? Pavel

[@JimmyR2023]

Do you have a short reel on seasoning? I am never quite sure about seasoning with salt and pepper. I notice when you season salt it seems to me to a lot to me because when I do it seems over salted. Is it the type of salt that I am using or what I am putting it on? Any advice would be helpful?

[@profitsandloss]

Get good salt, like Malden salt. Add a bit, taste the food, add more if you want, and repeat. Over time you’ll learn. Salt is a personal preference, so find what feels good. Different ingredients need different amounts of salt, so you’ll learn over time. The key is to taste all the time while you cook.

[@Ca55per]

WHY CAN'T I GIVE MORE THAN 1 THUMBS UP... SMH...

[@TheWolfSharp]

Being a Garfield I always wanted to eat Lasagna, until my dr's forbid it cause the flour, so this recipe satisfies my Garfield craving, whilst at the same time, not contradicting my Dr's orders... Unless you consider the "Becha mel" as floury...

[@bigodelock5832]

Won’t it be cold in an hour?

[@hsw7725]

Can you cook with "basic" Mitch,? I think will be well funny 🤣

[@carolcurtis2220]

Looks really yummy apart from the potato element - I hate potatoes 😂

[@louizastroubakou334]

Επίσης μόλις βαλουμε την στρώση τυριού βάζουμε και λίγη κανέλα σκόνη απο πάνω βουτυράτο και ψήνουμε

[@littlereptilian7580]

Potatoes and eggplant is fried

[@Pkmihjjbuhh]

Batter chicken make please

[@ant9500]

Bing Bong!

[@ellevictory1339]

😂😂😂❤❤❤❤ u know me 😂😂😂🎉🎉🎉💃💃💃💃😆😆😆😆

[@macakucizmama831]

Cinnamon destroy the flavor totally, without it it seems nice. We also have musaka in former Yugoslavia, but it is a completely different recepy, with potatoes, pork or pork/beef mix mixed with garlic and paprika etc

[@tallatashi]

Before asking anything about your cooking need help HoW i can enhance my listening skill with Andys very own pronunciation???

[@pax9864]

Watch it several times. That's what my Dad always did. 😊

[@kleovouloschristofi]

As a Greek I can't imagine my life without Mousaka! It's one of my favorite traditional dishes. I highly recomend you to make Dolmades and other Greek traditional foods like Gyro, Spinach Pie etc...

[@justinengland5750]

I worked for a Greek guy and his family at their restaurant.. Greek food is my favorite ..even after all these years.... moussaka is my fav...tzatziki on a gyro...I want some now

[@TheCatWitch63]

I like your recipe. Mine is a bit different. I also use zucchini, besides potatoes and eggplants. And instead of bechamel, I make a mornay sauce, and also add nutmeg to the sauce. I also mix some of the mornay with my meat sauce. It makes it creamier and more cohesive. Next time, I’ll try yours, because it’s easier than mine. I also like that you cut your vegetables a bit thicker and I want to try that out.

[@remonkewl6598]

This is mornay. Mornay is bechamel with added cheese.

[@kutz13]

I totally adore Moussaka, mix it up a bit by throwing corgettes (zucchini) in there too and an egg yolk or two which really gives a bit of luxury to the cheese sauce! This a great version and I'll be sure to give it a go, thanks Andy!

[@DopeFreshNationz666]

Why the fuck does everyone think putting zucchini in something is mixing it up

[@moviefiendz]

That's mixing it up a lot! Since the traditional moussaka is just eggplant

[@yacobtokhi3368]

This looks soo good 🤤

[@mikeb4597]

Make poutine!

[@dre7767]

How many countries call aubergines = brinjals = eggplant I'd love to know this just for interest sake, in South Africa, we use the word aubergines & brinjals never eggplant, I want to have Moussaka again its awesome food and this looks so good.

[@pax9864]

🇺🇸 Overwhelmingly Eggplant

[@ingridferg9779]

Yes, true. It's always brinjal and 🍆 aubergine

[@elle7739]

In India we call it brinjal 🙋🏻‍♀️

[@NikephorosAer54]

Andy, you did it again! Bravo! I recommend a little fresh-grated nutmeg in the bechamel. Α Greek friend, Demetrios.

[@sethgilbertson2474]

I made this after I saw the short! I used ground beef and pecorino in the white sauce. It was absolutely amazing!

[@dimitratsantaki5179]

Being greek, you nailed it! We are waiting for you to come to Greece, both Babe and you. Waiting for the Babes! You are one amazing chef!

[@andy_cooks]

Thank you, will hopefully get there soon!

[@ItsmeeFee]

I have that corningware baking dish, which means I should definitely try this dish 🤤 😋

[@leebrookes80]

I made this for dinner this evening and it was amazing. First time I’ve ever tasted it, let alone made it. It was well worth the effort. Thanks Andy! 👍🏻

[@johnsammut8540]

Hey Andy, great recipe thanks, whenever I make this I put an egg yolk and cinnamon in the bechamel - what do you think? John

[@madishut.]

Very delicious thank you so much🙏😋😋💐🥰👍

[@farzanag8387]

That looks delicious Andy. Have you tried adding egg yolks then whipping the whites and adding to the bechamel sauce, gives it a good firm layer.

[@UmmEss]

I add a whole egg

[@أنفال-ف4ز]

Hi chef my name is anfal and I am from saudi Arabia and I love seafood can you make seafood soup for me 😊🍤🐟🦐🤤