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Sauté onions and garlic in olive oil on medium heat until golden
Add ground beef and cook until meat is browned, then add spices and sauté
When meat is fragrant, add tomato paste and simmer on low heat, then add parsley and allow to rest
Grease a baking pan with ghee and layer half the phyllo dough, brushing each sheet with ghee
Place meat mixture and spread evenly
Top with remaining phyllo sheets, brushing each sheet with ghee
Cut goulash into 16 pieces
Whisk egg, milk and cracked pepper together and pour on top of the pastry, coating entirely
Bake at 375°F for 40 minutes until the top layer is golden
Remove from oven and cut the pie across perforated slices