Divine Filo Shepherd's Pies
 
 
A fun way to turn a delicious shepherd's pie filling into crispy, individual filo pies.
Author:
Recipe type: Main Course
Ingredients
  • 1 package thin filo, like the Fillo Factory, defrosted
  • 1 med. onion, chopped
  • 1 med. carrot, chopped
  • 1 med. celery, chopped
  • 4-5 TBSP. extra virgin olive oil
  • 1 lb. lean ground meat
  • 1 tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 2 TBSP. tomato paste
  • 1 TBSP. Worcestershire sauce
  • 1 cup beef stock
  • ½ cup frozen English peas, thawed
  • 2 cups mashed potatoes, room temperature
  • --- melted butter and/or olive oil for brushing on the fillo
Instructions
  1. Remove your defrosted filo dough from the refrigerator and place it on your counter. Chop the vegetables and set aside.
  2. Heat a large skillet, add the olive oil and then add the vegetables. Sauté until lightly brown, stirring frequently. Push the vegetables to the sides of the skillet and add the ground meat. Cook over medium-high heat until brown. Season with sea salt and pepper, stir in the tomato sauce and the Worcestershire sauce and cook for 2-3 more minutes. Pour the beef stock over the mixture, bring to a boil, reduce to simmer, cover the skillet and cook for about 10-15 minutes, or until most of the water is evaporated. Stir in the peas, cover the skillet and let it sit off heat for 10 minutes. Uncover, taste and adjust the seasoning if necessary. Let the mixture cool completely.
  3. Open the filo dough package and unroll it. Cut the filo in half cross-wise. You should have two stacks of filo sheets, each one about 14”x9”. Keep the filo sheets covered while you work on the recipe.
  4. Preheat the oven to 350°F.
  5. Place one filo sheet on a work surface, the shortest side in front of you. Brush lightly with the melted butter. Place a second one on top of the first and brush with some more butter. Repeat with a third filo sheet. Place ¼ cup of mashed potatoes onto the filo, about one-inch above the boarder closest to you. Spread it slightly to the right and the left, making sure there is still a two-inch boarder on either side. Top with ½ cup of the meat mixture and spread it over the mashed potatoes. Fold both sides of filo over the filling and brush those folded edges with butter. Roll the filo upwards to completely enclose the mixture, just as you would with a burrito. Place pie on a sheet pan lined with parchment paper. Repeat with the rest of the fillo sheets, until you run out of mashed potatoes and meat mixture. (Wrap the unused filo tightly with plastic wrap and refrigerate for another use.)
  6. Brush some butter over the enclosed filo pies and bake for 30-35 minutes or until golden brown. Remove from the oven and sprinkle with some sea salt and freshly ground pepper.
  7. Let the filo pies cool slightly, and then serve with some tzatziki sauce.
Notes
You can freeze these filo pies until you are ready to use them. When you are ready to bake them, do not defrost them; instead, bake frozen for a just a little longer.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/decadent-filo-shepherds-pies/