500gMaris Piper potatoes, peeled and thinly sliced
sea salt and pepper for seasoning
For the béchamel sauce
50g plain flour
25gParmesan, finely grated
1free-range egg, beaten
In a large frying pan, add the lamb, onion, garlic, oregano, mint, bay and cinnamon and cook over medium heat for 10 mins, stirring to break up the meat.
Stir in the flour and add a good pinch of salt and pepper. Add the wine, tomatoes and tomato purée and bring to a simmer. Cook for 30 mins, stirring occasionally until the sauce has thickened. Season again if needed and set aside.
Place the slices of aubergine in a colander and sprinkle with the fine salt and leave for 10 mins.After 10 mins rinse under cold water and pat dry.Lay on a baking tray and bake in the oven on 200C for 10 mins or until they have softened and may have a little char. Remove from the oven and set aside.
Par boil the potatoes for 5 mins, then drain in a colander under running water until cold.Preheat the oven to 200C/180C Fan.
In a saucepan, melt the butter and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the Parmesan and the grated nutmeg. Simmer the sauce gently for 4–5 mins, stirring regularly. Season with salt and pepper.Remove the saucepan from the heat and allow the sauce to cool. When cooled, stir in the egg.
Build your moussaka
Now, here's when you can decide which way you layer - you can go potato first, then aubergine, then 1/3 of the lamb sauce (and repeat). But grease the bottom of a large tray with a little oil/butter first.OrSpoon 1/3 of the lamb sauce, the potatoes, then the aubergines – you don't need complete layers, just to arrange them roughly on top. Repeat.Finish either way with the aubergines and pour over the white sauce, making sure it covers everything in a thick, even layer. Sprinkle Parmesan. Bake for 35–45 minutes, or until deep golden brown and bubbling.