Recipe for breastfeeding: Greek Lamb Moussaka

Go back to summer holidays past – and get a pick-me-up!

Lamb is rich in iron, and pairing it in a moussaka means you’ll get energy from the potato.

Ingredients

• 400g (14oz) potatoes, scrubbed
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 350g (12oz) lean lamb mince
• 175g chestnut mushrooms, sliced
• 1 x 400g tin chopped tomatoes
• 150 ml vegetable or meat stock
• 1 good slurp of Worcester sauce
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 1 medium aubergine, sliced
• 1 medium egg
• 100g low – fat soft cheese
• 150g 0% fat Greek yogurt
• Freshly ground black pepper

Directions

1. Preheat the oven to 190C/Gas mark 5
2.  Parboil the potatoes for 10 minutes, then drain and allow to cool. When cool, slice into 1cm slices and set aside.
3.  In a large non – stick saucepan, fry the onion, garlic and minced lamb for about 5-6 minutes, until browned. Spoon out and discard any fat that the minced lamb has released.
4.  Now add the mushrooms, tomatoes, stock, Worcestershire sauce and herbs. Bring to the boil, then reduce the heat and simmer uncovered for 10 minutes.
5.  Spoon half the mince mixture into a large ovenproof baking dish and cover with the aubergine slices. Spread over the remaining mince then arrange the sliced potatoes on top in an overlapping layer.
6.  Beat together the egg, soft cheese and yogurt. Season, then spread over the potatoes. Bake for about 45 minutes until the topping is set and golden brown. Serve with fresh asparagus.

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