Cheat's lamb moussaka recipe

Method

1. Put the pasta sauce, lamb and mixed spice in a large saucepan. Simmer over a low-medium heat for 10-15 mins until thickened and heated through. Season to taste; remove from the heat.
2. Meanwhile, heat the oil in a large, lidded frying pan over a low-medium heat and add the potatoes in a single layer. Cover and cook for 4 mins each side until lightly browned and almost fully tender. Drain on kitchen paper and set aside. Preheat the oven to gas 6, 200 ̊C, fan 180 ̊C.
3. Add the frozen vegetables to the empty potato pan over a medium heat. Cook for 5 mins, stirring occasionally, until fully defrosted and starting to soften.
4. Layer the potatoes in a 20 x 30cm baking dish, then top with the vegetables and lamb sauce. Mix together the crème fraîche, cheese, milk and nutmeg (if using); season with black pepper. Spread over the lamb mixture to cover. Bake for 30 mins or until bubbling, then grill on medium for 3-5 mins to brown the top. Leave to rest for 15 mins before serving.

• Tip: Skip step 2 and instead use sliced leftover roast potatoes.

• See more Leftovers recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.