A quick and tasty Lamb and Potato Moussaka recipe, using potatoes in place of aubergine, flavoured with cinnamon and oregano and topped with an instant, tangy cheese sauce.
Prep Time 40 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 20 minutes mins
Freezer Tip: Bake the Moussaka and cool completely. Portion up into small containers, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) until thoroughly heated through for a quick meal.