Recipe

Voskopita Shepherds Meat Pie Recipe

Add Step-by-Step Photos	Hungerhealer / All my dishes 4 months, 1 week ago This is a Greek , traditional , authentic , hungrhealing , exeptionally good-tasting peasant meat pie !! The original recipe uses finely diced beef ( chuck ) or mutton ( hind leg ) as meat . I have used minced beef chuck for ease purposes . This reci... More Prep:20m Cook:90m Servings:8	Hungerheale
	greek authentic traditional hungerhealing

Voskopita baked to p

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Ingredients

For dough

1 1/2 cups whole grain flour , 1 1/2 cups all purpose flour

1 egg

3/4 cup extra virgin olive oil

2 cups milk at room temp

salt

For mince filling

1/2 cup extra virgin olive oil

250 gr ground beef chuck

2 large ripe tomatoes rinced , cut and remove inner stalk

3 medium potatoes peeled , rinced and cut to 1x1 cm dices

1 green pepper rinced , cut open and discard seeds

4 onions peeled and rinced

3 tbsp fresh parsley rinced

3 cloves garlic peeled and rinced

1/2 tsp ground pink

1/2 tsp ground allspice

a pinch ( ONLY ) of ground cinnamon

salt pepper to your taste

love and passion for cooking !!

Directions

Mince filling

In a sauce pan , put olive oil , heat well and sautee onions, parsley and garlic which you have finely blendered together . Sautee until you get a smooth texture BUT do not brown !!

Add mince and sautee for about 10 min or until all water has evaporated . Be careful to stir thouroughly .

Add tomatoes and pepper after you have blendered them .

Simmer for 30 min , stir often and add a little water ONLY if needed

Add all the spices and simmer for 15 min more , until all water is gone and minced is cooked . There should only be oil at the bottom of pan , NO water .

Boil potatoe dices with some salt , in an other pan , until they are almost done . Remove them from the water and add them to the mince and stir gently . This mixture is the pie's filling .

Dough

In a bowl , add all ingredients and knead until you have a non-sticky dough . Cut in half and using your rolling-pin , make two round-shaped phylo layers .

Oil the surface of a round oven pan and place one layer .

Using a brush , apply oil on the surface of the layer .

Add the mince mixture evenly , leaving two cm around the circumferance .

Apply top layer and press gently . Using a fork make a few holes ( to help evaporation and prevent turning your pie into a balloon , while baking ) . Press the two layers together at the circumferance and turn up , press to close . Beat one egg and brush the top surface of your pie . Mark the portions using a knife but do not cut completely nor all way down !! Only top layer .

Bake in a pre-heated oven at a temp of 180 degrs Celcius for 35 min at second lower oven scale , 10 min at bottom scale . If your pie isn't

golden brown yet , carefully grill for a few min , constantly watching !!

Let the pie rest for 40 min to cool and then cut the portions .

Kali orexi ( bon appetite ) !!

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Comments

chefmeow 4 months, 1 week ago said:
This looks and sounds decadent. Great post and a very high 5.

sitbynellie 4 months, 1 week ago said:
What a great recipe! I will try it with both beef and mutton (I managed to buy a leg of mutton recently - it is still hard to find here!)

Thank you!
Susan

mrjwjohnson 4 months, 1 week ago said:
GREAT RECIPE! Can hardly wait to try...Thanks

JWJ

a1patti 4 months, 1 week ago said:
I have bookmarked and saved this recipe to try when it the weather cools off a bit.

berry 4 months, 1 week ago said:
High 5!

ladyarp 4 months, 1 week ago said:
I love Shephards Pie! This recipe is wonderful. The Shephards Pie recipe I have calls for a mashed potato crust. This sounds so much better. 5 forks!

californiacook 4 months, 1 week ago said:
Wonderful! (Meant to ask if you have tried San Marzano tomatoes?) Thanks for sharing the recipe.

shandy 3 months, 3 weeks ago said:
Simply wonderful recipe. Thank you for the background on the area the recipe orginated from =)

seagrass 3 months, 2 weeks ago said:
I have never made this dough recipe, sounds interesting. Thanks!

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