Lamb Moussaka

Ingredients

• 2 aubergines, sliced 1cm thick
• 2 tbsp olive oil
• 600 g lamb mince
• 1 x 400g tin chopped tomatoes
• 2 tbsp tomato purée
• Sea salt and black pepper, to taste
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 1 tsp dried oregano
• 100 ml red wine (optional)
• 2 tbsp plain flour
• 400 ml whole milk
• 50 g butter
• 75 g grated cheddar

Method

1. Preheat the oven to 180°C fan. Brush both sides of the aubergine slices generously with olive oil and season well with salt and pepper; aubergine is a sponge, and underseasoned aubergine drags the whole dish down. Spread on a baking tray in a single layer (two trays if you need to) and roast for 15–20 minutes until golden and tender but still holding shape at the edges.
2. While the aubergines roast, warm the oil in a wide stainless or cast-iron pan over medium heat and sweat the onion until soft, translucent and just starting to catch at the edges, about 8 minutes. Add the crushed garlic and cook for 30 seconds, no more; just until fragrant.
3. Push the onions to one side and add the lamb mince in two batches. Brown the meat in batches if the pan looks crowded. Too much at once releases water and gives you grey, boiled meat. Season each batch with salt and pepper as it hits the pan and break it up with a wooden spoon until crumbly, deeply browned and the fat has rendered; 8–10 minutes total. Leave the browned bits in the pan because they will dissolve into the sauce.
4. Stir in the tomato purée and let it cook out for a minute until it darkens and smells sweet rather than raw. Pour in the red wine (if using) to deglaze, scraping up the fond, then add the chopped tomatoes with a splash of water. Add the oregano and simmer gently for 20 minutes until thick, glossy and well flavoured, with no loose liquid pooling at the edges. Taste.
5. For the béchamel, melt the butter in a saucepan over medium heat, whisk in the flour and cook for a full minute until it smells biscuity rather than floury; that minute is what stops the sauce tasting pasty. Pour in the milk in three additions, whisking constantly until smooth between each, then simmer for 3–4 minutes until thick enough to coat the back of a spoon and leave a clear trail when you draw a finger through. Stir in half the cheddar, season generously and set aside.
6. Assemble in a deep ovenproof dish: a layer of roasted aubergine across the base, half the meat sauce spread evenly, a second layer of aubergine, then the remaining meat. Pour the béchamel over the top, smooth it to the edges with the back of a spoon and scatter with the remaining cheddar.
7. Bake for 30–35 minutes until the top is set and deeply golden and the filling is bubbling around the edges; a skewer pushed through the centre should come out piping hot. Rest for 10 minutes before serving; this is important, the layers need it to settle and slice cleanly.
8. Cut into generous squares and lift onto plates.