This is another recipe that caught my eye in Obauer's "Hemmungslos Kochen". Apparently, "Backeoeffe" originates in the Alsace, where meat casseroles are a tradition and pastry covering an oven-proof dish forms an oven (Backeoeffe) of sorts. I was worried that the fillo pastry on top might get quite soggy with the steam evaporating from underneath (one of the main reasons why I am not a huge fan of pies), but it was perfectly crisp - it didn't add too much flavour, though, so I am wondering why I wouldn't just use a casserole dish with a lid (OK, OK, the dough wrapped neatly around the casserole means extra points for special effect).
The original recipe uses lamb rather than beef, but I'll admit that I am not on such good terms with lamb, probably because I just don't know any better. I could see the beef work very well with the peppers and rosemary, though, and indeed it did. I also added more herbs (oregano & lemon thyme) - never hurts!
The best part was opening the crust - make sure you do it at the table, so everybody can enjoy that first smell. My family had to form a small procession to that spot in the kitchen where I tend to take the pictures for this site and where, invariably, the dishes lose half of what would be their perfect serving temperature ;-) But they did love that intense smell of goodness that had been packed away underneath a sheet of dough for the better part of an hour... that concentrated aroma is just from another world!