Harissa beef & scalloped potato pie

Hot, saucy and smoky with a little crunch - that’s the epitome of comfort food, and exactly how we’d describe this pie.

Harissa adds an aromatic smokiness; use the best quality harissa to get the best depth of flavour.

Serves 6

HARISSA BEEF

• 2 tbsp olive oil

• 450g beef mince

• 1 medium onion, diced

• 3 large cloves garlic, finely chopped

• 1 stick celery (about 75g), finely diced

• 1 tbsp ground coriander

• 1 tbsp smoked paprika

• 2 tsp ground cumin

• ¼ tsp ground nutmeg

• ¼ cup harissa paste

• 2 tbsp tomato paste

• 1x400g can chopped tomatoes

• 1 cup beef stock

• 1 tbsp balsamic vinegar

• 1 tsp salt

In a large saute pan, heat oil over medium-high heat. When shimmering, add beef and break up with a wooden spoon, Cook, stirring often, for 10 minutes until brown all over. Transfer beef to a bowl, keeping as much juice in the pan as possible. Add onion, garlic and celery to the hot beef juices in the pan. Continue to cook over mediumhigh for 5 minutes, until most of the liquid has evaporated and the vegetables are beginning to brown.

Add spices, and reduce heat to medium. Cook for 2 minutes, stirring often, until fragrant, then add the browned beef along with the harissa and tomato paste. Cook for another 2-3 minutes before adding tomatoes and beef stock.

Bring to a bubble, then reduce heat and simmer for 20 minutes, until thickened but still nice and saucy. Stir through balsamic vinegar, salt and lots of black pepper.

POTATO TOPPING

• 2 large potatoes (450g), scrubbed and sliced 1mm thick with a mandolin

• 100g grated cheddar cheese

• 2 cloves garlic, finely chopped

• 1 tbsp olive oil

• 1 tbsp harissa paste

• ½ tsp salt

Meanwhile, preheat oven to 180°C. Lightly grease a 21x21cm square baking dish. Toss potatoes with half the cheese and the garlic, olive oil, harissa, salt and lots of pepper to evenly coat.

Pour harissa beef into your prepared dish. Evenly layer over the potato slices and sprinkle over remaining cheese. Bake for 1 hour, over until the potato is cooked through and nicely browned. Allow to cool slightly before serving hot.

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