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Recipe Instructions

Place the beef and flour in a large bowl and toss to combine. Heat the oil in a large frying pan over high heat.

Cook the beef, in 3 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.

Add the onion, celery, garlic, passata, tomato paste and sugar to the slow cooker. Stir to combine. Season. Cover and cook for 4 hours on high (or 6 hours on low) or until beef is very tender. Stir in the chopped oregano.

Meanwhile, preheat grill on high. Spray a baking tray with olive oil spray. Place the eggplant slices on the tray. Spray with olive oil spray. Cook under the grill for 2 mins each side or until the eggplant is lightly browned and tender.

Arrange the eggplant slices over the beef mixture in the slow cooker. Place the ricotta, buttermilk and parmesan in a bowl and stir until smooth. Season. Spoon ricotta mixture evenly over the eggplant in the slow cooker. Sprinkle with paprika. Cover and cook for 30 mins on high (or 1 hour on low) or until heated through.

Sprinkle the moussaka with oregano sprigs to serve.

Recipe Ingredient

750g No Added Hormones Gravy Beef, cut into 3cm pieces

40.00 ml plain flour

18.20 gm olive oil

1 brown onion, finely chopped

2 celery sticks, thinly sliced

2 garlic cloves, crushed

690g Italian Passata

140g tomato paste

5.00 gm caster sugar

40.00 ml chopped oregano

1 medium eggplant, sliced crossways

375g smooth ricotta

41.60 gm buttermilk

40g parmesan

0.63 gm ground paprika

Oregano sprigs, to serve

Cook Time


Prep Time


Total Time



563.99 calories

103.8 grams fat

67.1 grams saturated fat

135.6 grams carbohydrates

59.4 grams sugar

229.7 grams protein

677.2 milligrams cholesterol

1.9 milligrams sodium



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Slow-cooked moussaka is at the top of almost everyones comfort food list. This warming blend of flavours can warm tummies at dinner time and at lunch the next day, too!

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