Mike's Moroccan beef family pie 

COOK TIME: 40 minutes 

PREP TIME: 40 minutes 

SERVES: makes 1 bid pie 

500gm diced beef  

1 onion, peeled and sliced  

6 cloves garlic, peeled and smashed  

1 tbsp fennel seeds  

1 tbsp paprika  

1 red chili  

500ml beef stock  

1 tbsp tomato puree  

Sea salt  

sunflower oil  

4 tbsp arrowroot 

1 can chickpeas, drained  

1 pkt flaky pastry, cut to size. 1 bottom & 1 top 

1 egg, lightly beaten 

Preheat your oven to 180*c  

Start by placing the fennel seeds onto a tray and toast in the oven for 10 minutes or until fragrant. Heat a large cast iron pan and start to sauté the onions in a tbsp of oil ,then add in the garlic followed by the beef. Continue to cook on high until the beef starts to colour.  

Add in the fennel seeds, paprika, chili and sauté for another minute before adding in the tomato paste and beef stock. Lower the heat and simmer for 30 minutes or until the beef is tender. Check the seasoning and add in the chickpeas and turn off.  

Once cool slightly remove one cup of the braising liquid and mix with the arrowroot. Bring the beef mix back up to heat and mix in the arrowroot slurry. The beef mix will thicken quickly and then turn off.  

Take a family pie cooking dish or aluminium tray and lightly spray the inside, line the bottom with pastry and spoon in the meat.  

Brush the topside of the pastry with egg wash and then finish with the lid, press down and brush the top with the egg wash.  

Cook for 40 minutes or until golden brown. 

LISTEN ABOVE

<h2>Mike's Moroccan beef family pie&nbsp;</h2>
COOK TIME: 40 minutes&nbsp;
PREP TIME: 40 minutes&nbsp;
SERVES: makes 1 bid pie&nbsp;
500gm diced beef &nbsp;
1 onion, peeled and sliced &nbsp;
6 cloves garlic, peeled and smashed &nbsp;
1 tbsp fennel seeds &nbsp;
1 tbsp paprika &nbsp;
1 red chili &nbsp;
500ml beef stock &nbsp;
1 tbsp tomato puree &nbsp;
Sea salt &nbsp;
sunflower oil &nbsp;
4 tbsp arrowroot&nbsp;
1 can chickpeas, drained &nbsp;
1 pkt flaky pastry, cut to size. 1 bottom &amp; 1 top&nbsp;
1 egg, lightly beaten&nbsp;
Preheat your oven to 180*c &nbsp;
Start by placing the fennel seeds onto a tray and toast in the oven for 10 minutes or until fragrant. Heat a large cast iron pan and start to sauté the onions in a tbsp of oil ,then add in the garlic followed by the beef. Continue to cook on high until the beef starts to colour. &nbsp;
Add in the fennel seeds, paprika, chili and sauté for another minute before adding in the tomato paste and beef stock. Lower the heat and simmer for 30 minutes or until the beef is tender. Check the seasoning and add in the chickpeas and turn off. &nbsp;
Once cool slightly remove one cup of the braising liquid and mix with the arrowroot. Bring the beef mix back up to heat and mix in the arrowroot slurry. The beef mix will thicken quickly and then turn off. &nbsp;
Take a family pie cooking dish or aluminium tray and lightly spray the inside, line the bottom with pastry and spoon in the meat. &nbsp;
Brush the topside of the pastry with egg wash and then finish with the lid, press down and brush the top with the egg wash. &nbsp;
Cook for 40 minutes or until golden brown.&nbsp;
LISTEN ABOVE

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The Sunday Session with Francesca Rudkin

Mike van de Elzen: Mike's Moroccan beef family pie

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/0073e38d-a1ed-4264-b07b-b2ef0007e9f7/transcript