---

---

Ingredients

• 1 lb Dakota Grass-Fed Organic Ground Beef
• 1 White onion (diced)
• 1 tsp Salt
• 1 tsp Black pepper
• 2 tbsps Olive oil
• 2 Carrots (diced)
• 2 Celery stalks (diced)
• 1 cup Russet potato (diced)
• 2 tbsps Fresh thyme
• 3 cloves Garlic (minced)
• PHYLLO:
• 20 Phyllo pastry sheets (thawed)
• 1/4 cup Butter (melted)
• 1 cup Reduced-fat milk
• 1 Egg

Preparation

1. Thaw your phyllo pastry ahead of time either overnight in the fridge or for a few hours on your counter.
2. Preheat your oven to 350 degrees F
3. Add olive oil to a skillet over medium heat. Brown the ground beef and add in white onion, diced carrot, diced celery, diced potato, and minced garlic.
4. Season with salt, pepper, and fresh thyme. Cook until the ground beef has fully browned.
5. Roughly cut the phyllo dough to fit your pan size.
6. Add 2-3 layers of phyllo dough to the pan then generously brush with the melted butter. Add the next 2-3 layers and continue brushing. (10 layers will be on the bottom and the remaining 10 will be on top)
7. Spread the meat mixture onto the dough and flatten it with a spoon. Repeat the same steps with the top of the pie, adding 2-3 layers and brushing with butter.
8. Using a sharp knife, cut your pie into your desired serving sizes.
9. Whisk together the milk and egg. Pour over the entire pie.
10. Bake for 45 minutes until golden brown and crispy on top.