Scottish Moussaka is so called because I make it with potatoes, feel free to lessen the amount of potato and add pre griddled, aubergine (1) and courgettes (2-3).
- 500g of mince, lamb or beef are equally good or a combination of both
- 1 onion chopped
- 2 cloves of garlic crushed or 2tsp of garlic powder
- ½tsp of grated nutmeg, fresh is best and lasts for ages after it’s bought
- 2 cloves
- ½tsp of cinnamon
- 2dsp of tomato purée
- 1 Bay leaf
- 6 large potatoes sliced
- 2tbl olive oil
- Heat 1dsp (dessert spoon) of the oil in a pot and add the mince to brown.
- Once browned add the onion and cook slowly for 5mins until soft.
- Add the garlic, cinnamon, nutmeg, cloves and stir to coat.
- Add the tomato purée and cook for around 5mins then set aside.
- In a griddle or frying pan heat the other dsp of olive oil.
- Fry the sliced potato until golden brown.
- Line the base of a large ashet with a layer of potato.
- Add a layer of mince and repeat finishing with a layer of potato.
- 25g of butter
- 3tbls of cornflour
- 750mls of milk
- 1 egg yolk beaten
- A little grated nutmeg
- Salt and pepper to taste
- Put the butter, cornflour and milk in a pan.
- Over a medium heat, bring the sauce to the boil stirring constantly.
- Add the nutmeg, salt and pepper and stir through.
- Remove from the heat and beat in the egg yolk.
- Pour the sauce over your potato mixture.
- If you want you can sprinkle over some breadcrumbs thus giving the top a crusty effect.
- Bake in the oven at 180’c, 375’F Gas mark 4 for 1hr 15mins.