Gluten Free Super Speedy Moussaka

This is an adaptation of a delicious looking recipe from Asda. But I have made it free from, and used Sweet Potatoes as I can’t eat normal ones. I’ve also made it lower in fat by ommiting the full fat yoghurt, not adding cheese and of course the sweet potatoes are better for you in terms of how your body uses them for energy! Overall, a really lovely, brightly coloured, creamy dish.

And… this was a rare indulgence one as my sister hates lamb, so, since I’m back at home and the sibling had gone out, I treated mum and dad to a ‘proper’ moussaka with lamb mince. However, feel free to use beef/turkey/pork mince if you feel you would prefer that and of course, you can make it with Quorn/Soya mince if that suits you better too!

I hope you enjoy this delicious and filling meal… it’s soo quick to make and perfect for cold weather. Also great cold too… so you could even make up a batch for the week (unless that’s too organised… (and in our house it would get eaten before the week started!!)

Ingredients

450g Sweet Potatoes
Spray Olive Oil
1 Finely Chopped Red Onion
500g Lamb mince
400g can Chopped Tomatoes with 2 cloves of garlic chopped up and stirred in to infuse while you prepare other ingredients
3tbsp Gluten Free tomato ketchup (be careful as some brands have recently changed their labelling!)
1 level tsp dried oregano
1tsp ground cinnamon
1 Gluten Free Lamb Stock (or beef… I used a Knorr beef as we don’t eat lamb very often!)
1 Large aubergine, cut into 1cm cubes
4 tsp Gluten Free Cornflour (sieved before you use it or it will be clumpy!)
400g Fat Free Greek Style Yogurt
2 medium eggs

Ingredients

Preheat the oven to 190C

1. Chop the sweet potatoes into slices then boil until just cooked (terrible, but I used a microwave for this part as we were on a time-restriction, but feel free to be ‘proper’ and boil them, either way, don’t over-boil so that they’re soft) Drain the potatoes and set aside with a lid over them.

2. Spray some oil in a pan and gently fry the onion, stirring until just softened.

3. Add the mince, stirring and breaking up the clumps until the meat is just browned.

4. Dissolve the gluten free stock cube in 2 tbsp boiling water and set aside.

5. Add the tomatoes and garlic, the gluten free tomato ketchup, oregano and cinnamon and tip in the dissolved stock cube. Cover and simmer for 10 minutes.