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Slow cooked beef moussaka

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  • Egg free

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.

  • Serves4
  • Cook time4 hour 45 minutes
  • Prep time15 minutes
Slow-cooked Beef Moussaka in serving dish with Oregano sprigs

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
  • 1/2 cup (140g) tomato paste
  • 1 tsp caster sugar
  • 2 tbs chopped oregano
  • 1 eggplant, sliced crossways
  • 375g smooth ricotta
  • 2 tbs buttermilk
  • 1/2 cup (40g) finely grated parmesan
  • 1/4 tsp ground paprika
  • Oregano sprigs, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5

    Sprinkle the moussaka with oregano sprigs to serve.

Slow cooked beef moussaka

Slow cooked beef moussaka
  • Serves4
  • Cook time4 hour 45 minutes
  • Prep time15 minutes
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
  • 1/2 cup (140g) tomato paste
  • 1 tsp caster sugar
  • 2 tbs chopped oregano
  • 1 eggplant, sliced crossways
  • 375g smooth ricotta
  • 2 tbs buttermilk
  • 1/2 cup (40g) finely grated parmesan
  • 1/4 tsp ground paprika
  • Oregano sprigs, to serve
    Description

    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.

    Method
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Step 5

      Sprinkle the moussaka with oregano sprigs to serve.