Jamie Oliver’s Meat Moussaka is comfort food with a Mediterranean soul. It’s a Greek-inspired dish layered with savory minced meat, sweet roasted eggplant, soft potatoes and topped with a creamy béchamel sauce that turns golden in the oven.
It’s hearty, rich and packed with flavor. Think lasagna vibes but with a Greek twist-earthier, slightly spiced and seriously satisfying. Jamie’s version stays true to the spirit of the classic but makes it a bit more approachable for home cooks.
He uses good-quality lamb mince, plenty of aromatic herbs and a light hand with the creamy topping so it doesn’t feel too heavy. The result? A beautiful, rustic bake that looks like you’ve spent hours in the kitchen (even if you haven’t).
Jamie Oliver Meat Moussaka Recipe
Ingredients Needed
You’ll need a good list of ingredients here but nothing too fancy. Most should be in your local supermarket. Here’s the full lineup:
For The Meat Sauce
- 500g lamb mince (you can swap for beef if you prefer)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 1 can (400g) chopped tomatoes
- Olive oil
- Salt & black pepper
- Optional: A splash of red wine for depth
For The Veggie Layers
- 2 large aubergines (eggplants), sliced into 1cm rounds
- 2-3 potatoes, peeled and thinly sliced
- Olive oil for roasting
- Salt & pepper
For The Béchamel Sauce
- 50g butter
- 50g plain flour
- 600ml milk (warmed slightly)
- A pinch of nutmeg
- 1 egg yolk
- A handful of grated Parmesan or kefalotyri cheese
Optional but lovely: fresh parsley or oregano to sprinkle on top before serving.
Equipment Needed
You don’t need a fancy setup. just a few basics:
- Large frying pan or sauté pan (for the meat sauce)
- Roasting tray or two (for the aubergine and potato slices)
- Medium saucepan (for the béchamel)
- Whisk (super helpful for the sauce)
- Oven-safe baking dish (think lasagna dish size)
- Sharp knife & chopping board
- Cheese grater
- Spatula or wooden spoon
If you’ve got a mandolin slicer, slicing potatoes becomes a breeze. But a sharp knife works just fine too.
How To Make Jamie Oliver’s Meat Moussaka
This isn’t a ’throw it in one pot and forget it’ kind of dish. But that’s part of the magic. it’s a process. Here’s the step-by-step:
1. Roast The Veggies First
Slice your aubergines and potatoes. Toss them in olive oil, season with salt and pepper, then roast them in the oven at 200°C (400°F) for 25-30 minutes until golden and soft. Flip the aubergine halfway for even roasting. This step adds real flavor.
2. Cook The Meat Sauce
Heat olive oil in a pan. Add chopped onions, cook until soft, then stir in garlic, cinnamon and oregano. Let those flavors bloom. your kitchen will smell amazing.
Add the lamb mince and break it up with your spoon. Brown it well. Then in goes the tomato purée, followed by the canned tomatoes (and wine, if using). Simmer for 25-30 minutes until it thickens and gets rich. Season to taste.
3. Make The Béchamel
Melt the butter in a saucepan. Add flour and whisk to make a roux. Slowly pour in warm milk while whisking constantly to avoid lumps. Once it’s smooth and thick, stir in the nutmeg, a pinch of salt, the egg yolk and grated cheese. That’s your creamy crown.
4. Assemble The Moussaka
Layer time! Start with a layer of potatoes on the bottom of your baking dish. Then a layer of aubergine. Spread over half the meat sauce. Repeat layers-potatoes, aubergine, then the rest of the meat.
Pour the béchamel over the top. Sprinkle with a bit more cheese if you’re feeling fancy.
5. Bake
Into the oven it goes! Bake at 180°C (350°F) for 40-45 minutes until golden and bubbling. Let it rest for at least 15 minutes before cutting. It holds its shape better and tastes even richer.
What I Learnt
1. Layering matters.
It’s not just about dumping ingredients. each layer adds something. Roasting the veggies instead of frying makes the dish lighter and more flavorful.
2. Don’t skip the cinnamon.
Sounds odd in a savory dish, right? But it adds that warm, slightly sweet depth that makes moussaka so distinct. Trust the process.
3. Béchamel can be tricky but it’s worth it.
Keep whisking and don’t rush. You’ll get a smooth, creamy topping that turns golden in the oven. It pulls the whole thing together.
4. It’s better the next day.
Like many baked dishes, this tastes even more amazing after sitting in the fridge overnight. Perfect leftovers.
Recipe Tweaks For Jamie Oliver’s Meat Moussaka
Jamie Oliver’s take on moussaka is pretty solid. rich meat sauce, creamy béchamel and soft layers of eggplant. But that doesn’t mean you can’t have a little fun with it.
1. Amp Up the Flavor with Spices:
Jamie keeps things simple with cinnamon and oregano but you can deepen that flavor profile. Try adding a pinch of ground allspice, nutmeg or cloves to the meat sauce. These warm spices give it that extra something. almost like you can’t quite place what it is but you know it’s delicious.
2. Go Half-and-Half with the Meat:
Instead of all lamb or beef, use a 50/50 mix of ground lamb and ground beef. Lamb brings that rich, gamey flavor but beef keeps it approachable. It’s a great balance.
3. Roast, Don’t Fry, the Eggplant:
Jamie often fries the eggplant slices which is tasty but heavy. Roasting the slices instead. with a brush of olive oil and a sprinkle of salt. gives you the same depth without the greasiness. Bonus: your kitchen won’t smell like a fryer for three days.
4. Swap Out the Béchamel (if you dare):
Traditional béchamel is buttery and indulgent but you can switch things up. Try a Greek yogurt and feta topping, whipped up with an egg yolk and a bit of nutmeg. It still gets golden and bubbly in the oven but adds a tangy lift.
5. Add a Veg Boost:
Want to sneak in more veggies? Finely chopped zucchini, mushrooms or even spinach can be cooked down with the meat. They blend in beautifully and bulk up the filling.
Storage Tips For Leftovers
Let’s be honest – moussaka almost tastes better the next day. That being said, handling leftovers the right way matters.
1. Cool It Down First:
Don’t throw hot moussaka straight into the fridge. Let it cool at room temp (but no longer than two hours). This helps avoid condensation which can make the topping go soggy.
2. Airtight is Key:
Use a glass or plastic container with a tight lid. If you’ve baked it in a dish with a cover, even better. Wrap it up well to keep that fridge funk from creeping in.
3. Fridge Life:
Moussaka keeps well for up to 4 days in the fridge. Reheat it in the oven (covered loosely with foil) to bring back the crisp top and gooey middle. Microwave works but you’ll lose that golden finish.
4. Freezer-Friendly? Absolutely.
Slice it into portions, wrap each tightly in foil or freezer paper and stash in a freezer-safe bag or container. It’ll keep for up to 2 months. To reheat, defrost overnight in the fridge, then bake at 350°F (175°C) until hot through.
What To Eat With Jamie Oliver’s Meat Moussaka?
Moussaka is rich and hearty, so what you serve alongside can either complement or cut through all that richness.
1. Greek Salad – No-Brainer.
Crisp cucumber, ripe tomatoes, red onion, olives and a block of feta. Dressed with olive oil and oregano. It’s crunchy, fresh and balances the warm spices of the moussaka beautifully.
2. Lemon Potatoes or Rice Pilaf:
If you’re feeding a crowd, add a starchy side. Lemon-roasted potatoes, crispy on the edges and soft in the middle, are fantastic. Or go lighter with a herby rice pilaf. maybe with a bit of parsley, lemon zest and toasted pine nuts.
3. Tzatziki on the Side:
Cool, garlicky yogurt with cucumber. It’s refreshing and makes a great contrast to the rich, baked layers of the moussaka. Dollop it on the side or use it like a dip between bites.
4. Simple Greens with a Vinaigrette:
Sometimes, all you need is a handful of rocket (arugula) or baby spinach tossed in olive oil, lemon juice and a pinch of sea salt. That peppery hit can wake up the whole plate.
5. Crusty Bread (Optional but Lovely):
For soaking up the last bit of sauce. Not necessary but who says no to good bread?
FAQs
What Kind Of Meat Does Jamie Oliver Use For Moussaka?
Jamie typically uses minced lamb, but you can also substitute with beef if you prefer.
Can I Make Jamie Oliver’s Moussaka Ahead Of Time?
Yes! You can prepare it a day before and store it in the fridge. Just reheat it before serving.
How Long Does Jamie Oliver’s Meat Moussaka Take To Cook?
It usually takes about 1 hour and 15 minutes, including prep and baking time.
