Gluten Free Paleo Moussaka

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For The Courgette / Zucchini.
  • Top, tail and peel the courgettes / zucchini.
  • Cut in half and then slice each half lengthways into 4 or 5 pieces.
  • Place in a colander and sprinkle with salt. Leave for approximately 20 minutes.
  • Drain and dry in a clean teatowel.
  • Sprinkle a generous quantity of paprika on a plate.
  • Dip both sides of the courgette pieces into the paprika.
  • Heat the oil in a pan.
  • Fry the zucchini on both sides until just starting to brown.
  • Put to one side.
  • For the Moussaka Lamb Sauce.
  • Gently fry the onion and garlic until soft but not browned (approximately 10 minutes).
  • Brown the lamb.
  • Stir in all the herbs and spices then add in the tomato (or stock if you are replacing to avoid nightshades).
  • Leave to cook whilst you make the white sauce.
  • For the Moussaka White Sauce.
  • Heat the coconut oil in a pan then stir in the coconut flour, cook for a minute or two. (Be careful, it's very hot - I used a whisk to do this and ended up burning my neck and chest. Thank goodness for a healthy aloe vera plant on my kitchen windowsill!).
  • Whisk in the coconut milk.
  • Stir continuously, but gently, until the roux starts to thicken. This will take longer than you think, so be patient.
  • Remove from the heat.
  • Mix the arrowroot powder with a small quantity of cold water.
  • Stir into the roux.
  • Leave to cool for 10 - 15 minutes before whisking in the egg yolks, egg, smoked paprika, salt and pepper.
  • Putting the Moussaka Recipe Together.
  • Preheat the oven to 180° C/350° F/gas mark 4.
  • Place a layer of the meat sauce on the bottom of a large, oblong baking dish.
  • Cover the lamb with a layer of courgette/zucchini.
  • Pour over a thin layer of the white sauce.
  • Repeat the process, ending with a thick layer of white sauce.
  • Bake for 30 - 40 minutes until the white sauce is set and has some lovely caramelised patches across the surface.
  • Serve with a big salad and green vegetables of your choice.
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