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Slice of Moroccan Beef Pie on a plate with a fork with whole pie behind.

Spicy Moroccan Ground Beef Pie

By Tammy Spencer
This easy ground beef pie features ground beef and hash brown potatoes seasoned with a moroccan-inspired spice blend. Add a homemade or store bought pie crust for a dinner your family will love!
5 from 8 votes
Prep Time30 minutes
Cook Time50 minutes
Cooling Time10 minutes
Total Time1 hour 30 minutes
Servings: 6 slices
Calories: 580kcal

Special Equipment

Ingredients

For the filling

  • 1 tablespoon (15 grams) ghee (clarified butter), or canola oil
  • 1 cup (160 grams) onions, chopped, about ½ a medium onion
  • ½ teaspoon (½ teaspoon) kosher salt
  • 3 cloves (3 cloves) garlic cloves, minced, see Recipe Notes
  • 1 pound (454 grams) ground beef
  • 2 cups (260 grams) hash browns, or 4 patties, defrosted
  • ½ cup (30 grams) fresh parsley, chopped, optional, see Recipe Notes
  • ¼ cup (15 grams) fresh cilantro, chopped, optional, see Recipe Notes
  • 1 cup (227 grams) beef stock, or low-sodium beef broth

For the spice mix

  • 1 tablespoon (15 grams) all-purpose flour
  • 1½ teaspoon (1½ teaspoon) ground ginger
  • 1 teaspoon (1 teaspoon) cumin
  • 1 teaspoon (1 teaspoon) paprika
  • ½ teaspoon (½ teaspoon) kosher salt
  • ⅛ to ¼ teaspoon (¼ teaspoon) cayenne pepper, or to taste

For the topping

  • 1 tablespoon (15 grams) mayonnaise
  • 2 tablespoons (30 grams) 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.

Recipe Notes

You can substitute ¼ teaspoon garlic powder for the minced garlic. The same is true for the parsley and cilantro - substitute 2½ tablespoons dry parsley and 1 teaspoon dry cilantro. Add these substitutions into the spice mix. Or, you can omit the parsley and/or cilantro can be omitted if your family doesn't like either or both of them.
I use paper towels to drain the fat away. Just push the filling to one side and tilt the pan so you can mop up the liquid with several paper towels. Use tongs to remove the soaked towels to the trash.

Nutrition

Serving: 1slice | Calories: 580kcal | Carbohydrates: 68g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 985mg | Potassium: 699mg | Fiber: 4g | Sugar: 7g | Vitamin A: 582IU | Vitamin C: 16mg | Calcium: 124mg | Iron: 5mg