Red bean & potato moussaka

Recipe from: 11/8/2000 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 1
    kg
    even-sized potatoes, scrubbed, cooked and skinned
  • 15
    ml
    olive oil
  • 1
    onion, peeled and chopped
  • 1
    carrot, peeled and grated
  • 1
    garlic clove, crushed
  • 2
    ml
    chilli powder
  • 5
    ml
    ground coriander
  • 400
    g
    can tomatoes, chopped
  • 425
    g
    can red kidney beans, drained
  • salt and freshly ground black pepper
  • 250
    g
    crème fraîche
  • 150
    ml
    milk
  • 1
    egg
  • 50
    g
    Cheddar or mozzarella cheese, grated
 

Method

 
Cut potatoes into slices. Heat oil in a large saucepan and add onion. Cook until onion is soft. Add carrot, garlic and chilli. Stir, cover and cook for 10 minutes. Stir in coriander and cook for a further 1-2 minutes. Add tomatoes and beans and simmer for 15 minutes, until mixture is thick. Mash with a potato masher or fork to break up beans and tomatoes. Season to taste. Layer a third of the potatoes into a shallow ovenproof dish. Spoon half the bean mixture on top, then repeat layers, ending with potato layer. Whisk crème fraîche, milk and egg. Season to taste, then pour over potatoes. Sprinkle grated cheese on top and bake, uncovered, at 180 ºC for about 40 minutes, until golden brown. Serve hot. Serves 6.
 

Read more on: pulses  |  bake
 

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