MOROCCAN BEEF PIE

Prep time 25 mins Cooking time 40 mins Serves 4

INGREDIENTS

1 tbsp olive oil

1 red onion, chopped

500g minced beef

1 carrot, finely chopped

2 tbsp Moroccan seasoning

1 tbsp garlic clove, chopped 400g canned chopped tomatoes 1 cup instant couscous

½ cup chopped coriander 6 sheets filo pastry

30g melted butter

1 tbsp dukkah (see tip)

METHOD

Preheat the oven to a moderate, 180°C. In a large oven-proof frying pan, heat oil on medium heat. Sauté the onion for 3-4 mins or until tender.

Increase the heat to high. Add carrot, spice and garlic and sauté for 1-2 mins or until fragrant. Stir in tomatoes and bring o the boil. Simmer, uncovered for 8-10 mins, until thickened.

Meanwhile, prepare couscous as per packet instructions. Add coriander. Spoon the couscous over the mince and smooth. Layer 2 filo sheet together, brushing each with butter. Cut into quarters and scrunch over couscous. Repeat with the remaining filo and butter until covered. Sprinkle with dukkah. Bake for 15-20 mins or until pastry is crisp and golden. Serve hot.

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. Store in an airtight jar in a cool, dry place.