Mediterranean Pot Pie

Mmmmmmm. Pot Pie. I loved chicken pot pie when I was growing up. All the warm dough, mixed in with the gooey filling. So comforting back then and it still is. Back then I thought it only came in "chicken." Now I know that you can make pot pie using a whole variety of meats or by not using meat at all. I had a half pound of leftover, seasoned meat from the lamb kofta and decided to make a mediterranean themed version. To make it mediterranean I added fava beans to the lamb and used phyllo dough instead of puff pastry or pie crust. I'm hoping this will just be the first of many more gooey, comforting pot pies to come as the season turns cold.

Mediterranean Pot Pie

Makes 2 Pot Pies

1/2 recipe of lamb kofta meat

2 T olive oil, divided

6 scallions, white part chopped (green part reserved for another use)

1 cup chopped mushrooms

3/4 cup pre-cooked fava beans

1 1/4 cup chicken stock

1/2 cup flour

1 t chile powder

1 t cumin

1/4 cup parmesan

1 roll store-bought phyllo dough

Preheat oven to 375*

If frozen, allow phyllo dough to sit out and come to room temperature (you can do this in the fridge overnight or let it sit at room temperature for about two hours). Heat 1 T olive oil in a medium pan and saute the kofta meat. When almost finished cooking, add the scallions, mushrooms and fava beans and continue to saute. Mix the stock and flour together in a bowl and add to the pan. Allow to simmer gently for 10 minutes, stirring occasionally. Stir in the chile powder and cumin and remove from heat. Spray two individual-sized, oven-proof dishes with cooking spray and cut phyllo to fit over the top. Put half of the meat mixture in each dish and cover with the phyllo. Use the remaining 1 T olive oil to brush the top of the phyllo. Bake the pot pies for 10 minutes and then remove from the oven to sprinkle half the parmesan over each pie. Return them to the oven and cook for an additional 5 - 10 minutes until the phyllo is golden and crispy. Let cool slightly before serving and enjoy!