Moroccan Ground Beef and Potato Pie features ground beef and hash brown potatoes seasoned with a moroccan-inspired spice blend. Add a homemade pie crust for a dinner your family will love!
Why this recipe works
- An easy pie filling with a homemade pie crust
- You can control the spice level
- 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 Moroccan Ground Beef and Potato Pie. For me, it’s like delivering a group food hug to my family, and boy have we all needed one lately.
I discovered this 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 as our family grew, Moroccan Beef Pie became a frequently requested item. Anytime I asked my husband or my girls what they wanted as a special dinner, this was it.
Isn’t that a definition of comfort food?
What you need
My Moroccan Beef Pie recipe is now made with a homemade all-butter pie crust using the 3-2-1 ratio for pie crust for a double crust pie (i.e. 12 oz flour, 8 oz butter, and 4 oz ice water).
Homemade beef stock replaces the canned beef broth. I still use store-bought hash browns, but You can just great a russet potato if you're so inclined.
Let’s not get carried away, shall we?
The spice blend combines the flavors of Morocco with commonly found pantry staples. You can control the heat of the spice mix.
How to make Moroccan Beef Pie
Step 1: Brown ground beef, onions, and garlic
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.
I do have a nifty way of draining the pan of fat. I shove the filling to one side and tilt the pan the other way. I then use a few paper towels to sop up the extra fat and liquid that drains down. Just 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 with your spoon if they’re in a patty form (photo 3). Cook the mixture a few minutes, stirring occasionally.
Step 3: Finish the filling and put in pan
Stir in the parsley, cilantro, and the spice mixture until well blended (photo 4). Gradually pour in the beef stock and simmer until most of the liquid is absorbed (photo 5). Let the filling cool a few minutes.
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. Brush mayonnaise over the top crust and sprinkle with sesame seeds, if using.
You might notice that I don't have parsley and cilantro in the mixture, or sesame seeds on top. That's because I have a picky eater in the family. I can assure you it's tasty either way.
Step 4: Bake the pie
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).
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.
If someone has a foolproof way of getting out that first slice, please let me know!
(Pssst...here's a secret...that slice in the picture above 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...
Sure! Prepare the filling, then allow to cool. Store, covered up to 3 days in the refrigerator. Alternatively, you can assemble the whole pie, making sure filling comes to room temperature before adding the top crust. Refrigerate (wrapped) until you're ready to bake later. Allow the chilled pie to sit on the counter while the oven is pre-heating.
While I haven't tried this myself, I don't see why not. There are vegan ground meat substitutes widely available now. Let me know if you try it!
We’ll get better soon
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.
Slainté! L’chaim! Cheers!
Pies and tarts can be sweet or savory, and there are so many fillings from which to choose. From fruits to nuts and custards, there's bound to be a pie or tart that catches your fancy! Here are a few choices to try.
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Spicy Moroccan Ground Beef and Potato Pie
- pastry brush
- 1 double pie crust recipe, or store bought
- 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, preferably homemade, or low-sodium beef broth
- 1 tablespoon all-purpose flour
- 1½ teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 tablespoon mayonnaise
- 2 tablespoons sesame seeds, optional
- sour cream, for garnish
- Prepare a pie crust for a double crust pie. Ease one crust into a 9-inch pie pan and chill while you make the filling.
- Preheat the oven to . Whisk the ingredients for the spice mixture together in a small bowl.400 °F
- In a large skillet, heat the ghee on medium-high heat. Add the onions, sprinkled with ½ teaspoon salt, and sweat them until they start to soften, about 2 to 3 minutes. Toss in the garlic and cook 1 minute more until fragrant. Add the ground beef to the onion mixture and cook until brown, about 10 minutes. Drain the mixture well.
- Place the hash browns in the pan, chopping them up with your spoon if they’re in a patty form. Cook the mixture 5 minutes, stirring occasionally.
- Stir in the parsley, cilantro, and the spice mixture until well blended. Gradually pour in the 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 crust-lined pan. Top with the second crust, trim and seal the edges. Cut silts in several places to allow for steam to escape. Brush mayonnaise over the top crust and sprinkle with 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!