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Moussaka in a white dish with a herb on top


Preparation Time | 10 mins

Cooking Time | 30 mins

Servings | 4

By | Mimi Spencer - pimped by WillPowders

Let's head to Greece with this delicious moussaka recipe. Full of good fats and quality protein, this 30 (ish) minute recipe will be a winner!


Step 1

Heat the oil in a large pan and gently fry the onion and peppers for 5-7 minutes - adding a dash of water or bone broth if necessary.

Step 2

Add the tomato puree and garlic and cook for another a minute.

Step 3

Add the lamb and cook until it starts to brown.

Step 4

Add the lentils, oregano, allspice, passata, sugar, collagen, salt and pepper and simmer for 15-20 minutes until the lentils are tender. Add a splash of water or bone broth if needed.

Step 5

Whilst simmering, pop your grill on and place your sliced aubergines and tomatoes on a baking tray and grill until charred.

Step 6

Combine the parmesan, crème fraiche, beaten egg and salt and pepper.

Step 7

Decant your meat mixture into an oven proof dish, top with the aubergine, tomato and crème fraiche mixture.

Step 8

Sprinkle over the nutmeg and a little more parmesan.

Step 9

Place under a hot grill for 3-5 minutes, until it starts to bubble and brown.

Step 10

Serve with a green salad, with extra avocado and nuts for a boost of good fats.


  • 2 tsp of Olive Oil or MCT Oil
  • 1 medium Onion, sliced
  • 2 red or orange Peppers, sliced
  • 3 Garlic Cloves, crushed
  • 200g of organic minced Lamb
  • 100g red Lentils, rinsed
  • 200- 300ml of Bone Broth or water
  • 1 tsp of dried or fresh Oregano
  • 1 tsp of Allspice
  • 1 500ml of Tomato Passata
  • 1 tbsp of Tomato Puree
  • A tiny pinch of Caster Sugar to level out the acidity in the tomatoes.
  • 2 large scoops of Collagen
  • 1 Aubergine, sliced into rounds
  • 4 Tomatoes, sliced
  • 30g of Parmesan, grated
  • 200g of full fat Crème Fraiche
  • 1 Egg, beaten
  • Freshly grated Nutmeg

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