Beef Pot Pie In Phyllo

In large saucepan, over high heat, bring beef and broth to a boil. Reduce heat to low and cover; cook 15 minutes. Stir in onions, carrots, parsnips, potatoes, basil, oregano, thyme and salt. Simmer about 10 minutes, until vegetables are almost tender.

Preheat oven to 375 degrees F.

In small bowl, combine milk and flout, stirring until smooth; add to beef mixture. Cook about 5 minutes, until vegetables are tender and mixture is slightly thickened, stirring constantly. Stir in peas and pepper. Spoon mixture into a 17-inch by ll-inch baking dish.

Lightly brush one phyllo sheet with some oil, then sprinkle with some bread crumbs. Place a second phyllo sheet on top. Repeat process with the remaining phyllo, oil and bread crumbs. Cut stack crosswise into l-inch-width strips.

Arrange strips diagonally over the beef mixture, trimming the ends to fit and tucking scraps under strips. Bake for 25 minutes, until phyllo is crisp and golden and filling is hot.

Recipe Source: Woman's Day