Aunt Anna's Pan Pasty

1
Andytofu 1

"This is my favorite comfort dish which was the signature dish of my Aunt Anna in Mass City, MI. Ingredients are as for those in most any Upper Peninsula Finnish-style pasty, but cooked without a crust. When I make it, I just can't stop eating it, either hot or cold! Somehow the ingredients meld together for a wonderfully tasty, one-dish meal which is considerably more healthy than pasty with a crust. When serving, pass the ketchup, along with a side of your favorite coleslaw."

Ingredients

1 h 50 m servings 231 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. Mix ground beef, potatoes, carrots, onion, rutabaga, water, salt, and pepper together in a casserole dish; top with butter. Cover dish with an oven-safe cover or aluminum foil.
  4. Bake in the preheated oven for 30 minutes; stir and add more water if needed. Continue baking until vegetables are tender, about 1 more hour.

Reviews

1

This makes perfect pasty filler! I used pastry dough to make mini pasties for toddler hands (using an upside down cup as a circle cutter, folding the dough over filling and pressing closed with ...