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1
Crumble the meat into a frying pan and cook until completely browned.
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2
Drain off the fat and set the meat aside.
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3
In the same pan, saute all the vegetables, garlic and thyme until tender.
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4
Add the meat back to the pan and keep warm.
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5
In a small saucepan, heat the milk until bubbles form at the edge.
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6
Slowly whisk in the flour, cayenne, nutmeg, salt and pepper.
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7
Bring to a boil, reduce heat, and simmer until thickened to the consistency of gravy, about 10-15 minutes.
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8
If it gets too thick, add a bit more milk.
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9
Off heat, stir in the sour cream.
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10
Stir the sauce into the meat mixture, and pour it into a 9x12 casserole pan.
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11
Preheat the oven to 375 degrees F.
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12
Open the crescent rounds and unroll them onto a cutting board.
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13
They should pull apart into long strips; cut 1/3 of these strips in half.
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14
Starting in one corner of the casserole pan, lay one long strip along the long side and a short strip along the short side.
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15
Begin alternating the long and short strips, laying them over and under to form a basket weave (a helper is very useful during the weaving!
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16
).
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17
Bake at 375 degrees F for about 20 minutes, until the top is golden brown and the filling is hot and bubbly.
