Slow cooked beef moussaka
This version of the classic Greek comfort dish is made in a slow cooker – think super tender beef ragu topped with silky eggplant, ricotta and parmesan.

Serves
4
Prep
15m
Cooking
4h 45m
Ingredients
- 750g Coles Australian No Added Hormones Gravy Beef, cut into 3cm pieces
- 2 tbs plain flour
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 celery sticks, thinly sliced
- 2 garlic cloves, crushed
- 690g Coles Italian Passata
- ½ cup (140g) tomato paste
- 1 tsp caster sugar
- 2 tbs chopped oregano
- 1 medium eggplant, sliced crossways
- 375g smooth ricotta
- 2 tbs buttermilk
- ½ cup (40g) finely grated parmesan
- ¼ tsp ground paprika
- Oregano sprigs, to serve
Method
STEP 1
Place the beef and flour in a large bowl and toss to combine. Heat the oil in a large frying pan over high heat. Cook the beef, in 3 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
STEP 2
Add the onion, celery, garlic, passata, tomato paste and sugar to the slow cooker. Stir to combine. Season. Cover and cook for 4 hours on high (or 6 hours on low) or until beef is very tender. Stir in the chopped oregano.
STEP 3
Meanwhile, preheat grill on high. Spray a baking tray with olive oil spray. Place the eggplant slices on the tray. Spray with olive oil spray. Cook under the grill for 2 mins each side or until the eggplant is lightly browned and tender.
STEP 4
Arrange the eggplant slices over the beef mixture in the slow cooker. Place the ricotta, buttermilk and parmesan in a bowl and stir until smooth. Season. Spoon ricotta mixture evenly over the eggplant in the slow cooker. Sprinkle with paprika. Cover and cook for 30 mins on high (or 1 hour on low) or until heated through.
STEP 5
Sprinkle the moussaka with oregano sprigs to serve.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.