Sort-of Moroccan Sort-of Leftovers Pie

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Sort-of Moroccan Sort-of Leftovers Pie

When we planned that I would blog a freeze-ahead recipe to highlight the new Rangemaster freezer range, it was the middle of winter and we were having more snow that I’ve seen in a while. It seemed a perfectly reasonable thing to be considering hearty freeze-ahead casseroles, lasagnes, pies etc. But now, well now it’s time to make the thing and we’re bang smack in the middle of a heatwave. So, what I needed was a recipe that I could stomach the thought of in this heat but was hearty enough that when we’re back in the grips of normal British weather is suitable freezer-raiding fair. And so it is that I bring you the Sort of Moroccan Sort of Pie but definitely using leftovers. Catchy, huh? It’s not a proper pie because it doesn’t have a lid (though you’d be welcome to add one - you’ll need to add a 1/3rd extra to the pastry ingredients). It’s not really a moroccan tagine because it’s using left over roast beef (though you could use the more traditional lamb or pork). The beef came as a result of be forgetting to turn the oven to the right setting on the timer for Sunday lunch, so it got cooked later and repurposed into this pie… and I’m rather glad it did! You can make the pastry case, fill it and freeze it before the pastry is cooked and it’ll be fine but I prefer to cook mine first and freeze the lot knowing that everything is cooked ahead of time.

This will make extra of the filling, so that you can freeze it in batches for other use with jacket potatoes, rice, wraps, salad, whatever you like.


For the pastry:

  • 220g plain flour
  • 100g margarine, cut into cubes
  • 1 pinch smoked paprika
  • 1 small piece of mature cheese, grated - about a 5cm square bit off a cheddar block
  • salt, pepper, some water
  • 7 inch loose bottomed cake tin (or a proper pie dish but I like the high sides


  1. In a bowl place the flour, paprika, salt, pepper and margarine
  2. Rub together until you have a breadcrumb like mixture
  3. Stir in the grated cheese
  4. Sprinkle over about 2 tbsp cold water and using a table knife cut through the mixture again and again until it starts to come together
  5. Add more water as required - I needed one more tbsp.
  6. Finally, bring the mixture together with your hands until it is a ball
  7. Wrap in clingfilm and leave in the fridge for 20mins or longer
  8. When you’re ready to cook, heat oven to 180c
  9. Roll out the pastry between two sheets of baking parchment (or use a dusted rolling pin if you’re feeling brave)
  10. Cut out a circle of pastry about 1cm bigger in diameter than the base of the tin
  11. Place on the bottom of the tin and push the overlap up the sides
  12. Now cut a strip / strips of pastry the height of the tin
  13. Wrap around the inside, pressing into the base overlap and gluing together with a little milk/ water
  14. Basically, this is a cheating way of making the pastry shell. If you want to be fancy and do it in one big bit, go for it but a) I don’t think its work the hassle and b) I kinda like the rustic look!
  15. If you’re baking the pastry now…
  16. Place baking parchment inside the tin over the pastry and fill with baking beans
  17. Bake blind for 10 mins
  18. Take out the parchment and bake for another 5 mins
  19. If you’re freezing with the pastry uncooked….
  20. Put in the freezer to harden before the filling goes in

For the filling

  • 4 small carrots, peeled and chopped into large chunks
  • 2 courgettes, chopped into large chunks
  • 1 red & 1 yellow pepper, deseeded and chopped into large chunks
  • 2 cans chopped tomatoes
  • 500g leftover beef from Sunday roast, chopped into cubes (or cook meat specially)
  • 1 tbsp tomato puree
  • 1 tsp ras el hanout
  • 1 stock cube made up with 1/2 pint water
  • salt and pepper to taste
  1. Gently fry the carrots, courgettes and peppers in the ras el hanout spice over a low heat until just starting to brown
  2. Add in the tinned tomatoes, tomato puree and beef
  3. Add in about 1/2 the stock
  4. Simmer for an hour, adding stock as required so that it is moist but not too liquidy
  5. Take off the stove and leave to cool
  6. Put into the pie case and the rest into tupperware
  7. Freeze the pie with foil over the carefully until it is set (as there’s no lid) then wrap in foil and chuck wherever in the freezer
  8. When you want to cook the pie, take it out the night before to defrost and cook at 180 for about 1 hr or until cooked through1