Leek and lamb Moussaka

Author: Les Cultures de chez nous
Moussaka de poireau et d’agneau
Preparation 45
Baking 45
Portions 8
Freezing Yes


For the bechamel sauce:
  • 30 ml (2 tablespoons) of butter
  • 30 ml (2 tablespoons) of all-purpose flour
  • 2.5 ml (1/2 teaspoon) of ground cinnamon
  • 2.5 ml (1/2 teaspoon) of ground nutmeg
  • 500 ml (2 cups) of milk
  • Pepper, to taste
  • 80 ml (1/3 cup) of crumbled feta cheese (about 50 g)
For the Moussaka:
  • 6 to 8 potatoes, washed
  • 2 packages of 250 g (6 cups) of Les Cultures de chez nous sliced leeks
  • 1 kg (2.2 lbs) of ground lamb
  • 4 garlic cloves, minced
  • 30 ml (2 tablespoons) of fresh basil, chiselled
  • 2 tomatoes, diced or 1 can of 398 ml (about 1 ½ cup) of diced tomatoes
  • 500 ml (2 cups) of mixed grated cheese (mozzarella, cheddar, and Monterey Jack)
  • Salt and pepper, to taste
  • Olive oil, in sufficient quantity
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For the bechamel sauce:
  • In a pot, melt the butter over low-medium heat.Add the flour, cinnamon, nutmeg, and pepper. Cook for 2 to 3 minutes without browning the flour.
  • Add the milk little by little and whisk to dissolve the flour.
  • Cook and stir until the milk comes to a boil. Simmer for 1 minute.
  • Add the feta cheese and blend using a blender until smooth. Reserve, but occasionally stir.
For the Moussaka:
  • Cook the potatoes whole with the skin until they are almost done. Chill quickly and reserve.
  • Preheat oven to 350°F (180°C).
  • In a pan, cook the leek over medium-high heat in a dash of olive oil for 3 to 4 minutes. Reserve.
  • In a pan, cook the meat over medium-high heat in a dash of olive oil, degrease if needed. Add the garlic and tomatoes and simmer for 3 to 4 minutes. Add the basil and adjust the seasoning if needed.
  • Place the meat in a 23 cm x 36 cm (9 inches x 14 inches) rectangular oven-proof dish. Top with cooked leeks. Cut potatoes into 1 cm (1/2 inch) slices and spread over the leeks. Pour the bechamel sauce and sprinkle with cheese.
  • Bake for 30 to 35 minutes.
  • Place under broil for a few minutes to brown the top.

Chef's notes