Jamie Oliver Meat Moussaka

This Jamie Oliver Meat Moussaka is the kind of dish that wraps you up in a hug—rich lamb, tender roasted vegetables, and a golden, cheesy top bubbling with creamy béchamel. It’s the sort of meal that feels like a little project, but one that pays off in droves. I made this on a rainy Sunday, and let me tell you, the smell alone was enough to bring everyone into the kitchen early. (inspired by Jamie Oliver)

Ingredients Needed

Meat Sauce:

• 1 kg (2 lbs) lamb mince
• 1 finely chopped onion
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 cinnamon stick
• 400 g (14 oz) chopped tomatoes
• 2 tbsp tomato paste
• 1 cup red wine
• 2 tsp salt
• 1 tsp pepper

Moussaka Layers:

• 6 large eggplants, sliced
• 5 medium potatoes, sliced
• 2 tbsp olive oil
• Salt, as you like
• 2 cups béchamel sauce
• 1 cup grated Parmesan cheese

How To Make Jamie Oliver Meat Moussaka

Preheat and Prep:

Get your oven going at 200°C (400°F). You’ll want that nice and hot for roasting the veg later.

Brown the Lamb:

In a heavy-bottomed pot or Dutch oven, drizzle a bit of olive oil and cook the lamb until browned and crumbly. Once it’s done, scoop it out and set it aside.

Build Flavor in the Sauce:

In the same pot, add onion, garlic, bay leaves, and the cinnamon stick. Cook gently until soft and aromatic. It smells heavenly—like something truly special is coming.

Simmer the Sauce:

Return the lamb to the pot and add the chopped tomatoes, tomato paste, and red wine. Stir it all up, season with salt and pepper, then let it gently bubble on low heat for about 30 minutes. You want the flavors to melt into each other and the sauce to thicken.

Roast the Veg:

Meanwhile, slice the eggplants and potatoes into ½ cm thick pieces. Lay them on baking sheets, drizzle with olive oil, sprinkle with salt, and roast for about 20 minutes. They should be tender and slightly golden—don’t skip this step, it really makes the texture work.

Assemble:

In a large baking dish (about 32 cm or 12.5 inches), start with a layer of roasted potatoes, then half the eggplants. Spoon over all the meat sauce, then top with the remaining eggplant. Pour over your béchamel sauce and finish with a good sprinkle of Parmesan cheese.

Bake:

Pop it into the oven for 45–60 minutes. You’re looking for a bubbling, golden top that makes you want to dig in immediately.

Rest and Serve:

Let it rest for 10 minutes after baking. This helps everything settle so your slices hold together perfectly.

Why I Love This Recipe

I made this moussaka when my in-laws came over for dinner, and it was such a hit! It felt like the kind of meal you can really be proud of—comforting, full of flavor, and a bit of a showstopper with that bubbly cheese top. It’s one of those dishes that gets better with every bite.

Recipe Tips

• Swap lamb for beef if that’s what you’ve got on hand—still delicious!
• Don’t skip roasting the vegetables—it gives them that crisp edge and prevents sogginess later.
• Let the sauce reduce properly—you want it rich and thick, not watery.
• Use full-fat milk for the béchamel to make it extra creamy.
• Sprinkle a bit of nutmeg into the béchamel for a warm, traditional Greek touch.

How To Store This Jamie Oliver Meat Moussaka

At Room Temperature:

Leave it out for no more than 2 hours. After that, get it into the fridge.

In the Fridge:

Keep leftovers in an airtight container for up to 3 days. The flavors get even better the next day!

In the Freezer:

Wrap portions tightly or use freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:

• Oven: Heat covered at 180°C (350°F) for 20 minutes.
• Microwave: Reheat individual portions on high for 2–3 minutes.

Nutrition Facts (per serving)

• Calories: 556
• Carbs: 37g
• Protein: 24g
• Fat: 35g
• Sugar: 9.3g
• Fibre: 6.4g
• Sodium: 832mg

Let’s Answer a Few Questions!

Can I use beef instead of lamb?
Totally! Beef gives it a slightly different taste but still works really well.

What if I don’t have red wine?
No problem. Use beef stock or even a splash of balsamic vinegar as a substitute.

Do I need to peel the eggplants?
Nope! The skin helps them hold together and adds texture.

Can I make this ahead of time?
Yes, you can assemble it up to a day in advance. Store it in the fridge and bake when ready.

Why did my moussaka turn out watery?
That usually happens if the veg isn’t roasted enough or the meat sauce is too thin. Be sure to reduce the sauce and roast the veg well.

Try More Recipes:

• Jamie Oliver Lamb Liver Recipe
• Jamie Oliver Lamb Rogan Josh
• Jamie Oliver Lamb Ragu