Mary Berry Lamb Moussaka

I’ll be honest with you — the first time I tried to make lamb moussaka, I ruined it. Greasy aubergines, watery meat sauce, a béchamel that looked like wallpaper paste. It was a right mess. And this wasn’t just any moussaka — I was following a Mary Berry recipe, so you’d think I’d have nailed it. But here’s the thing about moussaka: it demands your attention. It’s not difficult, but it’s layered, quite literally, in steps you mustn’t rush.

So if you’re after a rich, comforting dish with proper depth of flavour — tender lamb, velvety aubergines, that luxurious béchamel — this is it. Mary Berry’s lamb moussaka recipe is classic with just enough British sensibility, and I’ve added some hard-earned wisdom to help you get it right.

Let’s make something worth the washing up.

Ingredients List

Base Ingredients

• 6 aubergines — sliced lengthways, salted, and browned
• 5 potatoes (optional) — adds a hearty base if you’re feeding a hungry crowd
• Vegetable oil — for frying the aubergines

For the Meat Sauce

• 750g lamb mince — choose lean to avoid a greasy finish
• 2 red onions, chopped — sweeter and more subtle than white
• 2 garlic cloves, chopped
• 400g tin chopped tomatoes
• 2 tbsp tomato paste — deepens the tomato richness
• 1 tsp sugar — balances acidity
• 1 glass of red wine — I always use what I’m drinking (cheap but cheerful)
• Sea salt and black pepper
• 1 bay leaf
• A pinch of cinnamon or 1 small stick — don’t skip it, it’s key to the Greek profile
• ¼ cup olive oil

For the Béchamel Sauce

• 900ml milk
• 120g butter
• 120g plain flour
• Pinch of nutmeg — don’t overdo it
• 2 egg yolks — they give the sauce richness and help it set
• 100g Parmigiano-Reggiano or Kefalotyri — or any hard cheese you like
• Salt to taste

Note: No need to get fancy with the flour — any plain white will do.

How To Make It (Instructions)

1. Prep your aubergines.
   Slice them lengthways about 1cm thick. Salt both sides and let them sit on kitchen paper for 30 minutes — this draws out moisture and bitterness.
2. Brown the aubergines.
   Rinse and pat dry. Heat oil in a large pan and fry in batches until golden. Drain on paper towels.
3. (Optional) Cook the potatoes.
   Slice thinly and lightly fry or bake until golden. Adds a lovely base layer, especially if you’re skipping carbs elsewhere.
4. Make the meat sauce.
   In a large pan, heat olive oil. Add onions and cook until soft. Then garlic, lamb mince — brown it well. Stir in tomato paste, cook for 2 minutes.
5. Add wine, tomatoes, and seasonings.
   Pour in the wine and let it bubble off for a minute or two. Then add the tomatoes, sugar, bay leaf, cinnamon, salt, and pepper. Simmer gently for 25–30 minutes until thick and reduced. Remove bay leaf. (At this point, I usually forget the oven isn’t on. Preheat now: 180°C / 350°F.)
6. Make the béchamel sauce.
   In a saucepan, melt butter. Stir in flour, cook for 2 minutes until sandy. Gradually whisk in warm milk, stirring constantly until thick. Season with salt, nutmeg. Take off heat, cool slightly, then whisk in egg yolks and cheese.
7. Assemble.
   In a buttered baking dish:
   • Layer potatoes (if using), then aubergines, meat sauce.
   • Repeat layers.
   • Finish with béchamel spread evenly over the top.
8. Bake.
   Top with extra grated cheese if you fancy. Bake at 180°C for 1 hour until bubbling and golden. Let it rest for 15–20 minutes before slicing.

Common Mistakes

Why is my moussaka watery?
You probably didn’t salt or fry the aubergines enough — they hold a lot of water. Also, simmer your meat sauce longer next time.

Why is my béchamel gluey?
You likely added cold milk too quickly or didn’t whisk enough. Heat the milk beforehand and whisk as if your dinner depends on it.

Why did it fall apart when I cut it?
You didn’t let it rest! Give it at least 15 minutes to firm up.

Why is it bland?
Taste everything before assembling. I once forgot to season the meat sauce — tasted like school lunch.

Storage and Reheating Tips

In the fridge:
Cool completely, then cover and refrigerate for up to 3 days.

In the freezer:
Assemble but don’t bake. Wrap tightly with foil and freeze for up to 3 months.

To reheat:

• Oven: 180°C, covered with foil, 25–30 minutes. Remove foil for last 5.
• Microwave: Great for single portions. Medium power, 3 minutes, stir halfway.
• Stovetop: Doable but a faff — use a non-stick pan, medium-low heat, cover with a lid.

What to Serve With It

• Greek Salad: Obvious but necessary — bright, sharp, and refreshing alongside all that richness.
• Crusty bread or pita: For mopping up.
• Red wine: I like a simple Syrah or Agiorgitiko if you’re feeling authentic.

FAQ Section

Can I make this gluten-free?
Yes, use a gluten-free flour blend for the béchamel and check that your stock cubes and tomato paste are GF-certified.

Can I use beef instead of lamb?
Absolutely. Beef will give it a slightly milder flavour — a good option if lamb’s not your thing.

Is it worth using Kefalotyri cheese?
Yes, if you can find it. It’s salty and tangy — brilliant in béchamel. But Parmesan is just fine.

Can I make it vegetarian?
Definitely — swap lamb for cooked green lentils or soya mince, and use veggie stock in the sauce.

Try More Recipes:

• Mary Berry Sweet And Sour Chicken
• Mary Berry Celeriac Soup
• Mary Berry Meat And Potato Pie Recipe