cook the cover
30 recipes+ MAY 2017Family
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Love our cover recipe?
Make it for your family
and share the magicMoroccan Pot Pies
SERVES 4 PREP 25 minutes
COOK 35 minutes COST $3.45 a serve1 tablespoon vegetable or olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
1 tablespoon Moroccan seasoning
⅓ cup chopped coriander leaves,
plus 2 tablespoons extra
600g beef mince
1½ cups tomato pasta sauce
½ cup boiling water
1 small beef stock cube
1 zucchini, finely chopped
400g can brown lentils, rinsed
¼ cup dried sweetened cranberries
(Craisins), finely chopped,
plus ¼ cup extra
500g orange sweet potato,
coarsely chopped
30g butter
100g fetta, crumbled1 Heat oil in a large frying pan over
moderately high heat. Add onion; cook
and stir for 3 minutes or until soft. Add
garlic, seasoning and half the coriander;
cook and stir for 1 minute or until fragrant.2 Add the mince; cook, stirring to break
up lumps, for 5 minutes or until browned.
Add pasta sauce, the water and crumbled
stock cube. Bring to the boil. Reduce heat;
simmer, stirring occasionally, for
10 minutes or until mixture thickens
slightly. Stir through the zucchini, lentils,cranberries and the remaining chopped
coriander leaves.3 Meanwhile, cook sweet potato in a
saucepan of boiling water for 10 minutes
or until tender. Drain; return to pan.
Add butter; mash until almost smooth.
Stir through extra coriander, extra
cranberries and fetta.4 Preheat oven to 180ºC/160ºC fan-forced.
Spoon beef mixture into 4 x 1¾-cup
ovenproof dishes. Place on an oven tray.
Top with sweet potato. Bake for 15 minutes
or until bubbling and golden brown.+ MAKE AHEAD You can make this
recipe up to the end of step 3 up to a
day ahead. Store separately in airtight
containers in the fridge. Bring to room
temperature before assembling pies
and baking.
+ DIY IDEA Use pumpkin or floury
potato instead of orange sweet potato.TOP TIPS
RECIPE & FOOD PREPARATIONREBECCA CLANCYPHOTOGRAPHYPABLO MARTINSTYLINGKATE BROWN