Lamb Pot Pie

In 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 broth, a little at a time, mixing well after each addition until smooth and bubbly. Add remainder of the broth, whisking constantly, until all 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. Prepare ahead to this point and cool before continuing, if desired.

To complete, preheat oven to 325 F. Stir minced herb mixture, salt and pepper into lamb and vegetable mixture; mix well. Spoon into twelve 10-ounce individual casseroles; top each casserole with 1/2 cup shredded filo dough (kataifi).  

Bake pot pies 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.