Moroccan Beef & Black Bean Filo Pie
with Coconut Sauce & Roasted Veggies
You don’t need to visit a bakery to try out this beef and black bean pie. You can easily make it at home and eat it piping hot from the oven. Enjoy the pop of coconut flavours in the sauce and the roast veggies.
Unfortunately, this week's chickpeas were in short supply, so we've replaced them with black beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
garlic & herb seasoning
light coconut milk
vegetable stock powder
(Contains Gluten; )
Moroccan curry paste
Not included in your delivery
(Contains Milk; )
• Preheat oven to 220ºC/200ºC fan-forced. • Cut parsnip and carrot into bite-sized chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• When veggies have 5 minutes remaining, drain and rinse black beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef mince, Moroccan curry paste and garlic & herb seasoning, breaking up mince with a spoon, until browned, 4-5 minutes. • Add light coconut milk and vegetable stock powder. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat, then stir through baby kale, roasted veggies and black beans.
• Transfer beef filling to a baking dish. • To a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of beef mixture to completely cover. • Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.
• Divide Moroccan beef and black bean filo pie between plates. Enjoy!