Organic beef & puy lentil moussaka with almond béchamel sauce
The depth of flavours and textures in this moussaka make it a dish worth serving at any dinner party. Combining beef & lentils is a great option if you're looking to increase your plant intake, offering a generous dose of iron, fibre and an array of micronutrients. Vegetarians can simply use 100% lentils - it tastes just as luxurious!
Servings: 6-8 Time: 1 1/2 hours
Ingredients
| Moussaka: 3 tbsp olive oil 2 aubergine 2 red onions, diced 3 garlic cloves, finely chopped 2 carrots, grated 500g organic beef mince 100ml red wine (optional) 200g puy lentils, cooked 1 tin chopped tomatoes 2 tbsp tomato purée 125ml organic stock (beef or veg) 1 1/4 tsp dried oregano 2 tsp paprika 1/4 tsp ground cinnamon 1 tbsp olive oil salt & pepper |
Béchamel Sauce: 30g butter 2 tbsp plain flour 500ml almond milk 1 tsp ground nutmeg 25g grated parmesan Salt, to tasteAdditional topping ideas: sourdough breadcrumbs chopped almonds |
Method
- Preheat the oven to 180C fan.
- Prepare the aubergine by slicing lengthways into thin slices (~0.5cm), spreading out on a lined baking tray and drizzling with 1 tbsp olive oil and a sprinkle of salt & pepper. Bake for 15-20 minutes until cooked through and golden.
- Meanwhile, heat 2 tbsp olive oil in a large heavy-bottomed pan and add the onions, garlic and carrots. Sauté until soft and lightly browned, then add the beef, breaking up any chunks with a wooden spoon. Cook for ~5 minutes, stirring continuously until the mince starts to brown. Add the wine if using, turn up the heat and cook for another minute until it’s
- Add the lentils, tomatoes, stock, dried herbs and spices, salt and pepper, turn down to a low heat and cook for 15-20 minutes. For the béchamel, melt the butter in a saucepan. Add a pinch of flour, stir, then slowly add the remaining flour, stirring consistently to form a roux. Continue to stir for 1 minute as it bubbles and thickens.
- Take the pan off the heat and add the almond milk very slowly, whisking consistently to avoid any lumps. Once all the milk has been added, turn up the heat and bring to a boil. Keep stirring until the mixture has thickened (~4 minutes). Stir in the parmesan and nutmeg.
- Assemble the dish by spooning one third of the beef mixture into a baking dish followed by a layer of aubergine. Repeat twice more, finishing off with a layer of aubergine. Evenly pour over the béchamel sauce. Add any breadcrumbs or chopped almonds if using.
- Bake for 30 – 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.
