Moroccan Ground Beef Pie is a savory, warmly spiced ground beef pie made with shredded potatoes and aromatic Moroccan spices like cumin, coriander, and cinnamon, and baked in a flaky golden crust. The filling is rich and fragrant with a balanced sweet-savory flavor, while the pastry stays crisp and sturdy enough to slice cleanly. This make-ahead friendly pie delivers bold flavor, and can become a family favorite!
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[January, 2024: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Quick Recipe Summary ✨
Moroccan Beef Pie: A warmly spiced ground beef filling scented with cumin, coriander, and cinnamon, tucked into a flaky golden crust for a savory pie that's bold, aromatic, and perfect for entertaining or a cozy dinner at home.
Balanced Moroccan spices: Toasted spices bloom in the pan for deep flavor, while optional touches like herbs or a hint of sweetness create that signature sweet-savory balance. Step-by-step instructions and texture tips help you avoid a soggy crust and achieve a beautifully set filling.
Active Time: About 40 to 50 minutes • Bake Time: About 30 to 40 minutes • Total Time: About 1 hour 20 minutes to 1 hour 30 minutes
Difficulty Level: ⭐⭐ Easy to Medium. Straightforward filling and assembly, with helpful tips for seasoning balance and crisp pastry success.
Yield: 6 to 8 servings • Freezer-friendly: Baked or unbaked, up to 2 months • Make-ahead: Filling can be prepared up to 2 days in advance and assembled before baking.
👉 Follow the detailed instructions, spice customization notes, and crust success tips below to make a flavor-packed Moroccan Beef Pie with a crisp, golden pastry and perfectly seasoned filling every time.
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Why this recipe works
- This easy meat and potato pie recipe features ground beef and hash browns
- You can control the spice level of the filling
- It's comfort food at its best!
Recently my family has had a few setbacks, both physically and financially. Being supportive can take on many forms, but as a mom who believes food = love, I immediately jump to what can I make that will bring comfort.
One of my family's favorite dinners is this spicy Moroccan Ground Beef Pie. For me, it's like delivering a group food hug to my family, and boy have we all needed one lately.
I discovered a recipe card in a grocery store display in front of the Pillsbury refrigerated pie crusts many years ago. I thought it looked easy enough, so after purchasing all the ingredients (the refrigerated pie crust, hash browns, beef broth, etc), I went home and made it.
It was an immediate hit, and over the years, this easy meat and potato pie became a frequently requested item. Now anytime I ask my husband, my girls, or their significant others what they want as a special dinner, this is it. Isn't that a definition of comfort food?
The pie filling is flavorful with a spicy kick. It's complemented nicely by the flaky pie crust. Moroccan Beef Pie is a comforting and filling dinner for what ails 'ya.
The best part is that we share it as a family, and really it's that coming together that makes the difference. We're there for one another, supporting each person, comforting as we can.
For us this pie is the catalyst, a food hug to say it'll be all right.
Group hug!!
For more easy dinner ideas featuring ground beef, check out Sloppy Joe Hand Pies and Cincinnati Style Chili. Yum!
⭐⭐⭐⭐⭐
This is one of our family favorites!
- Dina
Recipe Ingredients
You'll need the following ingredients to make this spicy Moroccan ground beef pie recipe:
The garlic and spice blend ingredients:
Ingredient Notes
This meat and potato pie recipe starts out with ground beef, onion, and salt.
Pie crust: I use my flaky all-butter pie crust. It uses a 12 : 8 : 4 recipe ratio of flour, butter, and water (by weight) for a double crust pie (that is, 12 ounces flour, 8 ounces butter, and 4 ounces ice water. A kitchen scale helps with the measurements). Of course, you can use a store bought crust if you wish.
Beef stock: I use homemade beef stock instead of canned beef broth. You can use your preferred stock or broth, adjusting the salt levels to taste.
Hash browns: I still use store-bought hash browns, but you can also grate a russet potato if you're so inclined.
Ghee (aka clarified butter): You'll need a cooking fat to cook the vegetables. Ghee is clarified butter, meaning that butter has been melted and the water and milk solids have been removed, leaving just the butterfat. Ghee has a much higher smoke point than butter so it provides all the flavor of cooking with butter without the worry of burning. It's usually found with Indian cuisines in major supermarkets.
If you prefer, you can use canola oil to replace the ghee.
Spice blend: The spice blend of ginger, cumin, paprika, and cayenne pepper combines the flavors of Morocco with commonly found pantry staples. You can control the heat of the spice mix by adjusting the amount of cayenne pepper you use.
Garlic: You can substitute ¼ teaspoon garlic powder for the minced garlic if you prefer, mixed into the spice blend.
Optional ingredients: Parsley, cilantro, and sesame seeds are all optional ingredients in my family because one member is a picky eater. You can choose whether to include them or not. I can assure you it's tasty either way. If you prefer, you can substitute 2½ tablespoons dry parsley and 1 teaspoon dry cilantro, adding them into the spice blend.
See the recipe card for a full list of ingredients and measurements.
How to make Moroccan Beef Pie
Step 1: Brown onions, garlic, and ground beef
Start with sweating the onions sprinkled with a bit of salt in ghee or canola oil until soft, then adding the garlic and stir until fragrant (photo 1).
Add the ground beef to the onion mixture and cook until browned (photo 2). Drain away the fat.
Draining away the fat
I have this nifty way of draining the fat from the saucepan:
- Shove the filling to one side and tilt the pan the other way
- Use a few paper towels to sop up the extra fat and liquid that drains down
- Use tongs to move the paper towels to the trash. Remember that liquid is still hot!
Step 2: Add the hash browns
Place the hash browns in the pan, chopping them up if they're in a patty form (photo 3).
Cook the mixture a few minutes, stirring occasionally.
Step 3: Finish the filling
Stir in the parsley and/or cilantro (if using) and the spice mix until well blended. Gradually pour in the beef stock and simmer until most of the liquid is absorbed (photo 4).
Avoid the dreaded soggy bottom
The last thing you want when you cut into a pie is to see the bottom crust underbaked. This happens when there is too much moisture in the filling. You can avoid this fate by making sure you simmer the filling until it's almost dry.
If you're unsure if it's dry enough, cool the filling down to room temperature in the saucepan (no more than 2 hours, for food safety reasons) and check the consistency - if it seems too loose, then rewarm and simmer some more.
Let the filling cool a few minutes, the spoon the filling into the pie crust-lined pan. Top with the second crust, trim and seal the edges. Cut silts in several places to allow for steam to escape (photo 5).
Step 4: Bake the pie
Brush mayonnaise over the top crust with a pastry brush and sprinkle with sesame seeds, if using.
Bake on lower rack for 40 to 50 minutes or until the crust is dark golden brown, shielding the edges if they're browning too quickly (photo 6).
Storage and make-ahead instructions
Storage instructions: The cooled pie can be kept in the refrigerator in an airtight container, for up to 7 days.
Make ahead instructions: There are several ways to make Moroccan Ground Beef Pie ahead:
- Make the filling ahead: Allow it to cool to room temperature (no more than 2 hours, for food safety reasons), then store, covered, up to 3 days in the refrigerator.
- Store the unbaked pie: Assemble the pie, making sure the filling comes to room temperature before adding the top crust. Refrigerate, tightly wrapped with plastic wrap, until ready to bake later. Allow the chilled pie to sit on the counter while the oven is pre-heating.
- Freeze the baked pie: Allow the baked pie to cool to room temperature, then freeze until firm on a cookie sheet. Wrap tightly in plastic wrap and then with foil. Defrost overnight in the refrigerator to thaw, then rewarm at 350°F for about 30 minutes minutes or until hot.
The hardest part of making pie is serving it
As good as I am at cooking, there is still one aspect that I haven't been able to master - getting out that first slice of pie from the pan without leaving half of it behind. I still don't know how to get a piece that's picture perfect.
I've read that if you cut two slices before removing one, that gives you enough wiggle room to remove the first piece intact. That tip works for me...sometimes.
(Pssst...here's a secret...that slice in the featured picture is the second piece!)
A way to get around the first slice problem is to make pasties (aka hand pies). Problem solved!
Questions asked and answered
Here are some questions you might have...
Savory pies can be made in different forms, and can use beef, chicken, pork, lamb, venison, or another meat, and are a great way to use leftover roast meats. Meat pies can be made as double crust pies or just have a top crust.
Pot pies (beef pot pie, chicken pot pie, etc) typically have a meat and potatoes filling with a top crust made from pie dough, puff pastry, or even biscuits. Shepards pies are meat pies that replace the top crust with mashed potatoes.
And let's not forget hand pies, like pasties and calzones. These are made from any type of filling using a wrapper sturdy enough to hold it's shape outside of a pie pan, like shortcrust pastry or pizza dough.
While I haven't tried this myself, I don't see why not. There are vegan ground meat alternatives widely available now. Let me know if you try it!
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More dinner recipes to try
Recipe
Spicy Moroccan Ground Beef Pie
Ingredients
- 1 double pie crust recipe, or store bought
For the filling
- 1 tablespoon ghee (clarified butter), or canola oil
- 1 cup onions, chopped, about ½ a medium onion
- ½ teaspoon kosher salt
- 3 cloves garlic cloves, minced, see Recipe Notes
- 1 pound ground beef
- 2 cups hash browns, or 4 patties, defrosted
- ½ cup fresh parsley, chopped, optional, see Recipe Notes
- ¼ cup fresh cilantro, chopped, optional, see Recipe Notes
- 1 cup beef stock, or low-sodium beef broth
For the spice mix
- 1 tablespoon all-purpose flour
- 1½ teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ⅛ to ¼ teaspoon cayenne pepper, or to taste
For the topping
- 1 tablespoon mayonnaise
- 2 tablespoons sesame seeds, optional
- sour cream, for garnish
Instructions
- Prepare a pie crust for a double crust pie. Spray a 9-inch pie pan with baking spray. Ease one of the pie dough portions into a 9-inch pie pan and chill while you make the filling, and refrigerate the second pie dough portion.
- Preheat the oven to 400 °F. Prepare the spice mix: Whisk together 1 tablespoon all-purpose flour, 1½ teaspoon ground ginger, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon kosher salt, and ⅛ to ¼ teaspoon cayenne pepper (or to taste) in a small bowl.
- Prepare the filling: In a large skillet, heat 1 tablespoon ghee (clarified butter) on medium-high heat. Add 1 cup onions sprinkled with ½ teaspoon kosher salt, and sweat them until they start to soften, about 2 to 3 minutes. Toss in 3 cloves garlic cloves and cook 1 minute more until fragrant. Add 1 pound ground beef to the onion mixture, break up, and cook until brown, about 10 minutes. Drain the mixture well.
- Place 2 cups hash browns in the pan, chopping them up if they're in a patty form. Cook the mixture 5 minutes, stirring occasionally.
- Stir in ½ cup fresh parsley and/or ¼ cup fresh cilantro (if using) and the spice mix until well blended. Gradually pour in 1 cup beef stock. Lower the heat and simmer the filling an additional 5 minutes or until it starts to look a little dry, stirring occasionally.
- Remove the pan from the heat and allow the mixture cool for about 5 minutes.
- Spoon the filling into the pie dough-lined pan. Top with the second dough portion, then trim and seal the edges, crimping the edges as desired. Cut slits in several places to allow for steam to escape. Brush 1 tablespoon mayonnaise over the top crust and sprinkle with 2 tablespoons sesame seeds, if using.
- Bake on lower rack for 40 to 50 minutes or until the crust is dark golden brown (shield the edges if they're browning too quickly).
- Let pie stand for 5 minutes before serving. Serve with sour cream if desired, and enjoy!
- Storage instructions: The cooled pie can be kept in the refrigerator in an airtight container, for up to 7 days.
- Make ahead instructions: There are several ways to make Moroccan Ground Beef Pie ahead:Make the filling ahead: Allow it to cool to room temperature, then store, covered, up to 3 days in the refrigerator.Store the unbaked pie: Assemble the pie, making sure the filling comes to room temperature before adding the top crust. Refrigerate, tightly wrapped with plastic wrap, until ready to bake later. Allow the chilled pie to sit on the counter while the oven is pre-heating.Freeze the baked pie: Allow the baked pie to cool to room temperature, then freeze until firm on a cookie sheet. Wrap tightly in plastic wrap and then with foil. Defrost overnight in the refrigerator to thaw, then rewarm at 350 °F for about 30 minutes minutes or until hot.
Marge Goodman says
Can I make this as a braided plait? If so, do I need to change anything in the recipe? Thank you, I'm excited to try this!
Tammy Spencer says
Hi Marge, if you’re talking about shaping the top crust in a lattice, sure! That’s sounds fun and pretty. And here’s how to make a lattice crust in case you need a refresher. Good luck, and happy baking!
DINA REISMAN says
This is a family favorite! We use ground turkey instead of beef and it is superb! Sometimes we use tator tots instead of hashbrowns too.
Tammy Spencer says
Great substitution ideas! Thanks for sharing 😉
Cindy says
I made this today for lunch, using my favorite pie crust recipe. Very tasty and will be making this again. One slight variation in that I didn’t have hash browns but I did have some tater tots in the freezer which worked just fine. I also used half sweet paprika and half hot paprika which I think worked well.
Tammy Spencer says
Hi Cindy, I'm glad you made the recipe work for you! I've also used just a grated russet potato when I didn't have hash browns in the house. And the hot paprika sounds delish! Thanks for sharing.
Dina Reisman says
This is one of our family favorites!
Tammy Spencer says
Glad you like it! 🙂
Jo-Ann Herrick says
OMG, I lost my recipe for this Moroccan Beef Pie and have been winging it for several years. I am sooooo happy to find it!!!! I have been making it now for 25 years and my family loves it. I am making it tonight as my son is taking all precautions and coming home for Christmas. We haven't seen him in a half a year and this is his favorite dish from childhood. Thank you for posting!
Tammy Spencer says
Hi Jo-Ann, I’m so glad to provide you with a recipe that’s a family favorite. Enjoy your special time with your son!
Ella says
Moroccan Beef Pie, also known as the greatest food to ever exist! Seriously, if even I like something with spices, it MUST be good! 12/10, would recommend!
Shira Spencer says
Always a crowd pleaser!