Moroccan beef pie

A hearty pie with bags of flavour. – by Sarah Murphy

Sprinkle with dukkah for extra crunch!

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

1. Preheat oven to moderate, 180°C.
2. In a large ovenproof frying pan, heat oil on medium. Saute onion 3-4 minutes until tender. 
3. 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. 
4. Stir in tomatoes and bring to boil. Simmer, uncovered, 8-10 minutes, until thickened. 
5. Meanwhile, prepare couscous following packet instructions. Add coriander. Spoon couscous over mince, smoothing top. 
6. 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. 
7. 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.

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