Mediterranean ground beef with filo crown
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Onion; chopped | |
| 2 | Cloves garlic; crushed | |
| 500 | grams | Ground Tenderbeef* |
| 150 | millilitres | Red wine; optional (or 100ml |
| ; grape or apple | ||
| ; juice) | ||
| 200 | millilitres | Beef stock |
| 2 | tablespoons | Tomato puree |
| 2 | Zucchinis; sliced | |
| 1 | Red and 1 yellow capsicum; deseeded and sliced | |
| 150 | grams | Mushrooms; quartered |
| 2 | teaspoons | Greggs dried mint or 2 tbs of chopped |
| ; fresh mint | ||
| 1 | teaspoon | Greggs dried thyme or 2 tbs of chopped |
| ; fresh thyme | ||
| 2 | tablespoons | Flour |
| 1 | 200 gram pac filo pastry | |
| Salt and ground black pepper | ||
| Seasonal vegetables or crisp salad to | ||
| ; serve | ||
Directions
NB: You can use ground lamb or ground pork for this recipe if you wish.
Heat the olive oil in a saut‚ pan.
Add the onion and ground Tenderbeef. Cook for 2-3 minutes until well browned. Add the garlic, stir in the wine, stock and tomato puree.
Bring to a gentle simmer for 6-8 minutes, stirring occasionally.
Add the peppers, mushrooms, zucchinis and herbs and cook for 15 minutes until the ground Tenderbeef is cooked.
Sprinkle the flour over the meat. Stir in quickly to prevent lumps forming.
Check the seasoning, then spoon into an ovenproof dish (or individual dishes). Brush the filo sheets with a little oil, then loosely scrunch up each sheet.
Place onto the ground beef until it is covered.
Bake at 180 C for 30 minutes until crisp and golden.
Serve with seasonal vegetables or a crisp salad.
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