Mediterranean Ground Beef With Filo Crown
Yield: 4 Servings

2 tbsp olive oil
1 onion; chopped
2 cloves garlic; crushed
500 g ground Tender ground beef
150 ml red wine; optional (or 100ml grape or apple juice)
200 ml beef stock
2 tbsp tomato puree
2 zucchinis; sliced
1 red and 1 yellow pimento; deseeded and sliced
150 g mushrooms; quartered
2 tsp dried mint or 2 tbs of chopped fresh mint
1 tsp dried thyme or 2 tbs of chopped fresh thyme
2 tbsp flour
1 200 gram package filo pastry
Salt and ground black pepper
Seasonal vegetables or crisp salad to serve

NB: You can use ground lamb or ground pork for this recipe if you wish.

Heat the olive oil in a saute, pan. Add the onion and ground Tender ground beef. 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 Tender ground beef 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 180C (350F) for 30 minutes until crisp and golden. Serve with seasonal vegetables or a crisp salad.