Harissa beef & scalloped potato pie

Harissa beef & scalloped potato pie
  • Main Ingredient: Beef mince & potato
  • Prep Time: 45 minutes
  • Cook Time: 2 hours
  • Serves: Serves 6
  • Ingredients
      • 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
      • 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

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.

1. In a large sauté 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.

2. Add onion, garlic and celery to the hot beef juices in the pan. Continue to cook over medium-high for 5 minutes, until most of the liquid has evaporated and the vegetables are beginning to brown.

3. 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.

4. 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.

5. Meanwhile, preheat oven to 180°C. Lightly grease a 21x21cm square baking dish.

6. Toss potatoes with half the cheese and the garlic, olive oil, harissa, salt and lots of pepper to evenly coat.

7. 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.


Subscribe for news, giveaways & updates

Subscribe to our newsletter for more inspiration, exclusive online-only stories, the latest events and more.

By signing up for this email, you are agreeing to news, offers, and information from henry magazine. Click here to view our Terms & Conditions. Easy unsubscribe links are provided in every email.


henry provides a professional, potent, and affordable print advertising solution for any business, connecting the Taupo & Bay of Plenty regions and consumers. Reach and connect with the increasing flow of people, business and travel across these towns.

Advertise in henry magazine


henry is printed every quarter, at the beginning of each season. We produce 30,000 copies per quarter – meaning every issue has a shelf life of 3 months.

Read more


Follow us on

Copyright © 2024 ninetyblack ltd | All rights reserved