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.

4

15m

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

Egg-free

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.