Name: Moroccan beef pie
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: 1 Tbsp olive oil; 1 red onion, finely chopped; 500g beef mince; 2 Tbsp Moroccan seasoning; 1 clove garlic, crushed; 400g can diced tomatoes; 1 cup instant couscous; ½ cup coriander, chopped; 6 sheets filo pastry; 30g butter, melted; 1 Tbsp dukkah (see Cook's Tip); 2 carrots, finely chopped

Moroccan beef pie

A hearty pie with bags of flavour.

Serves 4

Prep

25M

Cook

40M

Total

1H 5M

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Sprinkle with dukkah for extra crunch!

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Ingredients

1 Tbsp olive oil

1 red onion, finely chopped

500g beef mince

2 Tbsp Moroccan seasoning

1 clove garlic, crushed

400g can diced tomatoes

1 cup instant couscous

½ cup coriander, chopped

6 sheets filo pastry

30g butter, melted

1 Tbsp dukkah (see Cook's Tip)

2 carrots, finely chopped

Method

Preheat oven to moderate, 180°C.

In a large ovenproof frying pan, heat oil on medium. Saute onion 3-4 minutes until tender.

Increase heat to high. Add mince and brown 4-5 minutes, breaking up lumps. Add carrot, spice and garlic and saute 1-2 minutes until fragrant.

Stir in tomatoes and bring to boil. Simmer, uncovered, 8-10 minutes, until thickened.

Meanwhile, prepare couscous following packet instructions. Add coriander. Spoon couscous over mince, smoothing top.

Layer 2 filo sheets together, brushing each with butter. Cut into quarters. Scrunch over couscous. Repeat with remaining filo and butter until couscous is covered. Sprinkle with dukkah.

Bake 15-20 minutes until pastry is crisp and golden. Serve hot.

Cook’s tip

To make dukkah, combine 2 Tbsp each toasted, chopped hazelnuts and toasted sesame seeds, 1 Tbsp ground coriander, 2 tsp ground cumin and 2 tsp sea salt flakes. Mix well and store in an airtight jar in a cool, dry place.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

Cook’s tip

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