Copycat Jamie Oliver’s Moussaka Recipe

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I’ll share everything you need to know about Jamie Oliver’s moussaka recipe, including what makes them unique, some tips for nailing the perfect layers, and why this dish might just become a star in your weekly meal rotation.

How to make Jamie Oliver’s Moussaka

Jamie Oliver’s Moussaka is a baked Mediterranean casserole dish traditionally made with layers of aubergine (eggplant), seasoned minced meat, tomato sauce, and a creamy béchamel topping. It is most closely associated with Greek cuisine.

Ingredients

For Meat Moussaka

For the Lamb Filling:

• 500g minced lamb (or beef as a substitute)
• 2 large onions, finely chopped
• 2–3 garlic cloves, minced
• 2–3 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp dried oregano
• 1 tbsp tomato paste
• 1 can of chopped tomatoes
• Salt & freshly ground black pepper

For the Veggie Layers:

• 2 large aubergines, sliced 1cm thick
• 4 large potatoes, peeled and thinly sliced
• Olive oil for brushing

For the Béchamel Sauce:

• 100g butter
• 100g plain flour
• 750ml whole milk
• 100g Parmesan cheese, grated
• Nutmeg, freshly grated

For Veggie Moussaka:

For the Tomato & Mushroom Filling:

• 1 large onion, diced
• 3 garlic cloves, finely chopped
• 1 tbsp olive oil
• 400g canned or fresh tomatoes
• 50g dried porcini mushrooms, rehydrated in hot water
• 1 tsp dried oregano
• Salt & pepper to taste

For Layers:

• 3 large aubergines, sliced thinly
• Olive oil for grilling aubergines

For Creamy Feta Mushroom Sauce:

• 50g unsalted butter
• 50g plain flour
• 500ml milk
• 100g crumbled feta cheese

Instructions

1. Slice the aubergines lengthwise into thin sheets (around 1cm thick).
2. In both versions, brush the slices with olive oil and season generously with salt and pepper. Grill them in batches on a griddle pan or bake them in the oven until tender and golden-brown. Set aside.
3. For Meat Moussaka:
   • Heat olive oil in a large pan and sauté the onions and garlic. Add the minced lamb and cook until browned.
   • Stir through the cinnamon and oregano, followed by the tomato paste. Allow the mixture to cook for a few minutes to develop flavor.
   • Add the chopped tomatoes, season with salt and pepper, and let it simmer for 20–25 minutes until thickened.
4. For Veggie Moussaka:
   • Heat olive oil in a saucepan. Add onions and garlic, cooking until softened.
   • Stir in the canned tomatoes and oregano. Add in rehydrated mushrooms, chopped finely for a rich, earthy flavor. Simmer the mixture until thickened.
5. For Meat Moussaka (Béchamel Sauce):
   • In a saucepan, melt the butter. Stir in the flour and cook for 1–2 minutes to remove the raw taste. Gradually whisk in the milk, cooking until thick and smooth.
   • Stir in grated Parmesan and season lightly with nutmeg.
6. For Veggie Moussaka (Feta Sauce):
   • Melt butter in a saucepan, add flour, and whisk to form a roux. Slowly add milk, whisking continuously to create a smooth sauce.
   • Stir in crumbled feta for a tangy touch.
7. In a baking dish, layer the ingredients. Start with a layer of aubergines (or potatoes for meat moussaka) as the base, followed by a layer of filling. Repeat until the dish is full, finishing with aubergines on top.
8. Pour the béchamel or feta sauce evenly over the top layer.
9. Preheat your oven to 200°C/400°F (180°C for fan ovens).
10. Bake the moussaka for 35–40 minutes or until golden and bubbling on top.

Tips for Success

• Get the Aubergines Right: Grilling them helps concentrate their flavor while avoiding excess oil. If baking, use parchment paper to prevent sticking.
• Season Generously: Both the meat and veggie fillings benefit from bold seasoning. Taste as you cook, and don’t shy away from cinnamon or oregano—it’s crucial for traditional moussaka flavors.
• Layer Wisely: Ensure the layers are even so the moussaka cooks uniformly. Start and end with aubergines or potatoes for structural integrity.
• Let It Rest: After baking, allow the moussaka to rest for 10–15 minutes before serving. This helps the dish set and makes slicing easier.

What to serve with

Jamie Oliver’s Moussaka is a rich and hearty dish, whether it’s meaty or vegetarian, making it versatile when it comes to choosing complementary sides.

1. Fresh Salads

Jamie Oliver’s Moussaka pairs beautifully with bright, crisp salads that cut through its richness. A side salad balances the creamy béchamel (or feta sauce) with refreshing acidity and crunch.

• Greek Salad: Stick to the Mediterranean theme by serving a classic Greek salad. Combine chopped cucumbers, tomatoes, red onion slices, Kalamata olives, and cubes of feta cheese, tossed with extra virgin olive oil, a squeeze of lemon juice, and dried oregano.
• Mixed Green Salad: A simple salad with mixed lettuce leaves, rocket (arugula), and thinly sliced radishes makes a great contrast. Top it with a tangy vinaigrette made from olive oil, balsamic vinegar, Dijon mustard, and honey.
• Beetroot & Orange Salad: For a unique pairing, try blending roasted beetroot slices with orange segments and a drizzle of pomegranate molasses. It adds a tart sweetness that complements the Jamie Oliver’s Moussaka.

2. Light, Flavored Appetizers

Starting your meal with small bites or appetizers can help set the stage without competing too much with the main dish.

• Tzatziki: This classic Greek yogurt dip, made with cucumber, garlic, olive oil, lemon juice, and fresh dill, works beautifully as a cooling accompaniment to moussaka. Serve it with warm pita bread slices.
• Dolmades (Stuffed Vine Leaves): These rice-stuffed vine leaves, often flavored with herbs and lemon, are ideal for serving alongside a moussaka meal.
• Marinated Olives: A bowl of marinated olives (preferably with garlic, lemon, and chili for a slight kick) is always a win for Mediterranean-inspired dinners.

Ingredients Substitutes

Making moussaka at home, especially Jamie Oliver’s delicious take on this Mediterranean classic, becomes much easier when you can adjust the recipe based on your pantry or dietary needs.

1. Substitutes for Meat (in the Lamb Filling)

Traditional moussaka is often made with ground lamb, which has a slightly gamey flavor. Here are some options to replace it:

• Ground Beef or Pork: If lamb isn’t available or you don’t enjoy the flavor, ground beef or pork can work just as well. Ground beef has a milder flavor and is widely available, while pork can add a slight fattiness.
• Ground Turkey or Chicken: For a lighter, leaner option, ground turkey or chicken is a great substitute. Keep in mind that these are lower in fat, so you may need to add a bit of olive oil or butter to keep the mix from drying out.
• Lentils: Brown or green lentils are an excellent vegetarian substitute for meat. They provide a hearty texture and absorb the spices well. Cook the lentils ahead of time or use canned lentils for convenience.
• Mushrooms: Finely chopped or diced mushrooms (like portobello or cremini) can mimic the texture of lamb when cooked with spices. You can use mushrooms alone or mix them with lentils for a satisfying plant-based filling.

2. Substitutes for Aubergines (Eggplants)

Aubergines are a key ingredient in moussaka, but if you can’t find them or need an alternative, try these:

• Zucchini or Courgettes: Slice zucchini lengthwise into thin sheets and grill or bake them until tender. They are lighter and slightly sweeter than aubergines, providing a similar layered effect in the dish.
• Potatoes: Boiled or thinly sliced and baked potatoes can replace aubergines as a base or layer. This is especially useful if you’re making a heartier dish or don’t like the texture of aubergines.
• Bell Peppers: Slices of roasted red or yellow peppers can work as a layer in place of aubergines, adding a sweet and smoky flavor to the dish.

3. Substitutes for Potatoes (in Traditional Layers)

Potatoes are commonly used as a base layer in moussaka, especially in meat-based versions. If you’d like to replace them, here’s how:

• Sweet Potatoes: For a slightly sweeter flavor and added nutrients, thinly slice sweet potatoes as a substitute. Roast or bake them before layering them into the dish.
• Cauliflower: Boiled or roasted cauliflower florets can be mashed or sliced and used as a low-carb and gluten-free alternative.
• Butternut Squash: Thin slices of roasted butternut squash bring a natural sweetness that pairs well with the savory filling.
• Pasta Sheets or Lasagna Noodles: If you’re in the mood for a creative twist, skip the potatoes and add pre-cooked lasagna sheets for a texture similar to a baked pasta dish.

Final Thoughts

Jamie Oliver’s moussaka is a feast for the eyes and taste buds, whether you’re cooking to impress guests or treating yourself to a cozy dinner.

More Casserole Recipes:

• Copycat Jamie Oliver’s Sausage Casserole Recipe