Recipe: Sweet Potato Moussaka

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This is a classic with a twist. Layers of fragrant lamb sauce, tender sweet potato and a rich white sauce make for a heavenly combination. It's our Sweet Potato Moussaka!

Ingredients

Lamb Sauce

1 diced onion
1 clove garlic
1 small aubergine
a few glugs of olive oil
500 g lamb mince
2 tsp rosemary
1 tsp ground cinnamon
2 tbsp tomato purée
1 glass red wine
a splash of Worcestershire Sauce

White Sauce

50 g butter
50 g plain flour
500 ml milk
50 g Parmesan
2 beaten eggs

Construction

2 large sweet potatoes
a handful fresh mint
a handful fresh parsley
a small block of feta

Step 1

Making The Lamb Sauce

Peel and finely dice the onion and garlic, then dice the aubergine into cubes. Glug the oil into a large saucepan and chuck in the onion and garlic to soften for 4-5 minutes. Add in the aubergine, mince, chopped rosemary and cinnamon. Let the meat brown and the aubergine cook for 5 minutes. Stir through the tomato purée before pouring in the red wine and the Worcestershire sauce. Heat to a bubble, then reduce to a simmer and cook for 10 minutes.

Step 2

Prepping The Potatoes

Preheat the oven to 200ºC. Slice the potatoes lengthways into really thin slices, or do it in a food processor. Lay them out on a baking tray, drizzle with oil salt and pepper, then roast for 10 minutes.

Step 3

Make A White Sauce

Grab another saucepan and melt the butter over a medium heat. Add in the flour and beat over the heat to make a roux. Pour the milk into the pan, a little at a time, stirring continuously to form a smooth sauce. Add the cheese and eggs, beating until the sauce is smooth and silky.

Step 4

Construct The Mousakka

Spread a layer of mince into the bottom of a baking dish. Lay your baked sweet potato slices over the mince in a single layer. Pour a layer of the white sauce over the mince, then scatter over a bit of feta, fresh mint and parsley. Continue layering until you reach the top of the dish, aiming to finish with a layer of white sauce over potatoes.