Classic Moussaka


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Every time I eat Greek food I am transported to a former life when we sat at a tiny table right on the beach in a tiny village on the Peloponnese. This 'restaurant' was run by a Greek woman who cooked in her beachside home, carrying plates of deliciousness out of her kitchen door, across the road to the tables she had set up on the beach.

It was a balmy evening, we could see, hear and smell the sea, and we were the only tourists around. The food was seriously good. And this is what we will be channeling when we cook you this moussaka.

Moussaka combines roasted slices of eggplant, layered with the traditional lamb mince cooked with a little red wine, tomatoes and herbs. It's then topped with classic béchamel sauce and a sprinkling of parmesan cheese. Like its cousin, lasagne, it's delicious, creates a lot of washing up and is best enjoyed when someone else cooks it for you.

The moussaka will be delivered to your home frozen, and ready for your oven, no need to defrost first. It also makes a great freezer stocker for those days when you're really up against it.


Heating instructions

Remove plastic packaging and place on a tray. Cook, from frozen, 180C for ~55-60mins until golden & bubbling.


Lamb mince, tinned tomatoes, milk, eggplant, red wine, onion, parmesan cheese, butter, flour, garlic, parsley, cinnamon, ground allspice, salt, nutmeg, pepper.

Contains dairy. May contain traces of other allergens.

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