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Paleo Moussaka (Gluten Free, Dairy Free, GAPS, SCD)

Gluten-free, Dairy-free, Nut-free, Soya-free, Paleo, GAPS, SCD
5 from 3 votes
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Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Servings 4 adults
Author Vicki Montague

Ingredients
 
 

  • FOR THE SAUCE
  • 1 large carrot - peeled and chopped
  • 1 red pepper - chopped into small pieces
  • 1 red onion - finely chopped
  • 1 stick celery - finely chopped
  • 2 cloves garlic - finely chopped and crushed
  • 400 g lamb mince - (grass-fed organic)
  • 1 tin chopped tomatoes
  • 5 anchovy fillets - roughly chopped
  • 2 courgettes - sliced thinly length-wise
  • 1 tsp ground cinnamon
  • 2 tbsp tomato puree
  • Handful fresh mint leaves - chopped
  • Handful fresh basil leaves - chopped
  • Pinch sea or rock salt and pepper
  • FOR THE TOPPING:
  • either:
  • 250 g 24 hour fermented yoghurt/cream or Greek yoghurt
  • 1 medium egg - organic or free range
  • Grate of nutmeg - optional
  • Handful grated parmesan - optional
  • or
  • 400 ml dairy-free milk
  • 2 tbsp cornflour
  • 1 medium egg - free range or organic
  • Grate of nutmeg - optional
  • Handful dairy-free cheese - optional

Instructions
 

  • Place the carrot, pepper, onion and celery into a large pan along with enough water to cover. Place the lid on the pan and simmer for approx. 15 minutes or until the vegetables have softened. You may need to top up the water to prevent the vegetables from sticking or burning
  • Once softened, add the garlic and mince to the pan and turn up the heat. Stir continually, breaking up the mince until the mince has browned
  • Add the tomatoes, anchovy fillets, cinnamon, tomato puree, herbs and seasoning and simmer for a further 15-20 minutes
  • Meanwhile, cut the courgettes into thin slices lengthwise and set aside
  • To make your topping combine your yoghurt with your egg and added optional extras
  • If making the dairy-free topping place the cornflour in a glass jug and add approx. 50ml milk. Mix to ensure there are no lumps then add the rest of the milk.
  • Microwave on full power for 1 1/2 minutes, then mix well. Place back in the microwave for a further minute and mix well again. Repeat until the sauce has thickened
  • Set aside to cool slightly before adding the remaining ingredients
  • To assemble the moussaka place half the meat mixture on the bottom of a dish measuring approx. 20cm x 20cm and spread evenly.
  • Top with slices of raw courgette, then repeat, finishing with slices of raw courgette
  • Finally pour over your topping mixture and bake in a pre-heated oven at 200 degrees (180 fan, gas mark 6) for 25 - 30 minutes or until golden on top and firm to touch

Notes

Nutrition information is for guidance only. The values have been calculated using the dairy free bechamel sauce option.

Nutrition (Approx)

Calories: 419kcal | Carbohydrates: 18g | Protein: 24g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 166mg | Potassium: 877mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4680IU | Vitamin C: 67.5mg | Calcium: 211mg | Iron: 3.2mg