Spiced Beef Pie

Spiced Beef Pie
Prep Time
25 min
Cook Time
45 min
6 servings

A matzo crust makes this spiced beef pie the perfect Hanukkah main.



Nonstick cooking spray, for the pan
Tbsp flavourless oil
carrots, finely chopped
large onion, finely chopped
Kosher salt
lb(s) ground beef
2 ½
tsp ground cumin
tsp ground cinnamon
tsp Aleppo pepper
tsp ground allspice
Freshly ground black pepper
- 6 sheets matzo
large egg lightly beaten with a splash of water, for the egg wash
Fresh parsley or micro greens, for serving


Step 1

Preheat the oven to 400°F. Grease an 8-inch cake pan with cooking spray and set aside.

Step 2

Heat the oil in a large skillet over medium-high heat. Add the carrots, onions and a pinch of salt and cook, stirring, until the onions are soft and translucent, 5 to 7 minutes. Add the beef, sprinkle it with the cumin, cinnamon, Aleppo pepper, allspice, 1 teaspoon salt and a few turns of black pepper and cook, breaking up the beef with a spoon or spatula, until it is fully cooked and no longer pink, 8 to 10 minutes. Taste and adjust the seasoning as desired.

Step 3

Soak the matzo in warm water for a few minutes until it has softened. Line the bottom and sides of the prepared cake pan with the matzo pieces, breaking it up as needed and packing it down firmly. It will look a little rustic which is ok. Use a paper towel to blot away excess moisture once the matzo is in the pan, then pour in the beef mixture and pack it down firmly. Cover the top with soaked matzo, pressing the edges to seal, and then brush it with a healthy coating of egg wash. Bake until browned, about 30 minutes.

Step 4

Let cool in the pan on a rack for 10 minutes, then invert onto a plate. Top with parsley or micro greens and serve.

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