Leeks

Leek and lamb moussaka

Name: Leek and lamb moussaka
Prep time: 1 h 30 min
Cook time: 45 min
Yield: 8
Cuisine: Plats principaux
Ingredients: 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; 75 ml (1/3 cup) of crumbled feta cheese (about 50 g); 6 to 8 potatoes, washed; 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks; 1 kg (2.2 lb) 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 1/2 cups) 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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Author: Les Cultures de chez nous

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Preparation 45

Baking 45

Portions 8

Freezing Yes

Budget

Ingredients Preparation

Ingredients

For the béchamel 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
75 ml (1/3 cup) of crumbled feta cheese (about 50 g)

For the moussaka:

6 to 8 potatoes, washed
2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
1 kg (2.2 lb) 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 1/2 cups) 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

Preparation

Side-by-side mode

For the béchamel sauce:

Melt the butter in a saucepan 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 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 35 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.