Cheat's Moussaka with Béchamel Sauce

How to make Cheat’s Moussaka with Béchamel Sauce

Prep Time:  25 minutes        |        Cook Time:  45 minutes   |        Serves:  6

Ingredients

• 500g Kilarnee Lamb Mince
• 1 eggplant
• 4 potatoes
• 2 tbsp Remano Tomato Paste
• 1 tsp Allspice
• 1 tsp Stonemill Cinnamon Ground
• 1 tbsp Stonemill Oregano Leaves
• ½ cup Precious Earth Shiraz
• 400g Remano Italian Diced Tomatoes

Special Bechamel:

• 50g Pure Valley Salted Butter
• ¼ cup White Mill Plain Flour
• 3 cups Farmdale Full Cream Milk
• 1 tsp Stonemill All Purpose Seasoning
• 1 tsp Allspice
• ¼ cup Westacre Dairy Shredded Parmesan Cheese
• ½ cup Westacre Dairy Mozzarella Shredded Cheese

Method

1. Preheat oven to 200°C.
2. Place a liner into the air fryer, add diced potatoes and diced eggplant, and drizzle with olive oil. Season with salt and pepper, then cook at 200°C for 20 minutes, shaking halfway through.
3. In a hot pan, brown the lamb mince with the diced red onion. Add tomato paste, allspice, cinnamon and oregano, and stir for a minute. Pour in the red wine and diced tomatoes, then simmer for 10 minutes on medium heat. Season with salt and pepper to taste.
4. To make the béchamel sauce, melt butter in a saucepan then add flour and stir. Gradually whisk in the milk until smooth. Add the allspice, parmesan and mozzarella, stirring until thick and just boiling. Add all-purpose seasoning and cinnamon. Continue stiring, adding salt and pepper to taste.
5. Layer the potato and eggplant over the mince, pour the béchamel sauce on top, and sprinkle with extra parmesan and mozzarella.
6. Bake for 15 minutes or until golden brown and bubbling.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie