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Stuffed Goat with Rice


  1. Boil the potatoes in salted water until done. Drain them, mash them thoroughly and set them aside.

  2. Once they have cooled, add 4 eggs and the dill weed to them and mix well.

  3. In a large skillet, heat the oil and brown the ground meat with the onions. Add the tomatoes, parsley and salt and pepper.

  4. Cook the mixture for 15 minutes then set aside.

  5. Once it has cooled, add two eggs and mix it all together.

  6. Oil a large baking dish and lay the sheet of fillo pastry in the bottom.

  7. Smooth half of the potato mixture over the pastry, then smooth the beef mixture and top it off with the remaining potatoes.

  8. Bake it for 40 minutes at 350F.

  9. Let the casserole stand for a few minutes before serving.


  10. Chef's Note: You can prepare this in advance or even bake it the night before and just microwave servings when needed. Being a working mom, I love the convenience of this recipe.


  • 1 1/2 lb. ground beef, lamb, or goat

  • 1 cup chopped fresh dill weed

  • 4 lbs. potatoes cleaned and cubed

  • 1 large onion, chopped

  • 1 cup olive oil

  • 6 eggs

  • 1/2 cup chopped parsley

  • salt and pepper

  • 2 fresh tomatoes, diced

  • 1 sheet of fillo pastry

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