1/3 cup olive oil
2 cups onions, chopped
2-1/2 tablespoons garlic, chopped
3 tablespoons rosemary, fresh, minced, divided
3/4 cups all-purpose flour
2 quarts lamb or beef broth or stock, rich, heated
1 gallon blanched, cubed parsnips, turnips, carrots red-skinned potatoes, fennel
2-1/4 pounds Braised American Lamb shoulder, coarsely chopped
1/2 cup Minced chives, parsley, thyme and rosemary
1 tablespoon kosher salt
1 teaspoon cracked black pepper
1 pound shredded filo (kataifi) for crust (or pie dough)
In a large rondo or heavy pot with lid, heat oil over medium-high heat; add onions and sauté 3 minutes. Stir in garlic; continue cooking 1 minute. Add rosemary; cook, stirring, 1 minute. Stir in flour; cook, stirring constantly, for 2 minutes. Slowly whisk in hot stock, a little at a time, mixing well after each addition until smooth and bubbly. Add remainder of the stock, whisking constantly, until all stock is incorporated. Bring to a simmer while whisking; cook 1 minute.
Stir in blanched vegetables; bring to a simmer, mixing often to prevent sticking. Stir in lamb; return to a simmer. Simmer until vegetables are tender. Mixture may be cooled before continuing, if desired.
Stir minced herb mixture, salt and pepper into pot pie base; mix well. Place 1 1/4 cups mixture into chilled pot pie mixture. Spoon into 10-ounce individual casseroles; top each casserole with 1/2 cup shredded filo dough (kataifi). Bake at 325°F for 25 minutes or until bubbly and filo is crisp and golden. If top is not browned enough, run under a broiler or salamander to finish the browning process. Serve hot.