Does it count as an Easter Dish if there’s no lamb in it? Moussaka a la Crawford

Its Easter 20201!

Originally, I was going to do a post about chocolate because…well…Easter. However, the only actual chocolate family recipe we have came into being around Christmas so that didnt work, timeline wise. So what next?

So instead I decided to share a special occasion recipe instead because Easter has always been one of the big two events in our family calendar. Now, full disclosure: we didnt actually eat this dish during easter celebrations but we did eat it during other special events. And it is based on a Greek dish containing lamb and lamb is symbolic and we always eat lamb on easter so….connection?

Now, as readers might have guessed from previous posts, our family is Christian. I come from a long line of religious ministers on both sides and I grew up in a Pentecostal Christian environment, so Easter is BIG. And yes, because we are mostly British, Easter Sundays means a roast. Specifically, roast lamb. To be honest, I dont even know where this family recipe came from. I asked my mother about the history of the dish and she said that she didnt know either. I imagine that maybe, one of my relatives saw it in a cookbook somewhere and thought it sounded nice.

And yes, this dish is pretty much nothing like actual greek moussaka. I have eaten a lot of moussakas from greek restaurants and their version is barely anything like what ours is. But, like most of our recipes, the one we co-opted is easy, filling and delicious.

So, if you decide to make it, please let me know what you think. I like comments! Also, apologies for the lack of concrete measurements, I’m typing it off my grandmothers recipe card.


Slice thickly and cook enough potatoes to have two good layers in a casserole dish
Cover the bottom of the casserole dish with one layer of potatoes, add tin of braised steak and onions [or home cooked mince and onions]
Add tin of sliced, peeled tomatoes or fresh ones that have been put in boiling water and skin removed
Add another layer of potatoes
Cover with cheese sauce [a bechamel, which I have added below]
Add to top of casserole

And the recipe runs out here…..

From memory, my mother used to put it in a 180 degree oven until it looked right and was bubbling. I dont quite know what happened when committing this recipe to paper but I would hazard a guess that because everything was already cooked, she might have just served it up like that.

So….good luck?

Also, the cheese sauce recipe:
Melt 1oz butter in saucepan
Add 1oz flour
Stir in, add 1/2 pint of milk, little at a time
Heat until boiling, stirring CONSTANTLY
Remove from heat and add 2-3oz grated cheese, salt and pepper

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