MOROCCAN BEEF PIE

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 25 MINS COOK 45 MINS

✦ 1 tbsp olive oil

✦ 1 red onion, finely chopped

✦ 500g beef mince

✦ 2 car­rots, finely chopped

✦ 2 tbsp Moroccan spice mix

✦ 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

1 Pre­heat oven to 180°C.

2 In a large oven­proof fry­ing pan, heat oil on medium. Cook onion 3-4 mins un­til ten­der.

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

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

5 Mean­while, pre­pare cous­cous fol­low­ing packet in­struc­tions. Stir co­rian­der through cous­cous. Sea­son. Spoon cous­cous over mince mix­ture, smooth­ing the 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 mins un­til pas­try is crisp and golden.

“All in one pan and packed with flavour – this is a real win­ner.” Sarah Mur­phy, Food Editor

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