BCL - Aunt Anna's Pan Pasty Good Recipes

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Aunt Anna's Pan Pasty

"This is my favored comfort dish which turned into the signature dish of my Aunt Anna in Mass City, MI. Ingredients are as for the ones in most any Upper Peninsula Finnish-style pasty, however cooked without a crust. When I make it, I just cannot forestall consuming it, both warm or bloodless! Somehow the elements meld collectively for a splendidly tasty, one-dish meal which is significantly greater wholesome than pasty with a crust. When serving, pass the ketchup, along with a aspect of your preferred coleslaw."

Ingredients :

• 1 pound lean floor beef
• 4 potatoes, diced
• four carrots, diced
• 1 onion, chopped
• half of small rutabaga, diced
• 1/4 cup water, or more as wanted
• 1 teaspoon salt
• 1/2 teaspoon freshly floor black pepper
• 4 teaspoons butter (elective)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H50M

• Preheat oven to 350 tiers F (one hundred seventy five ranges C).
• Heat a big skillet over medium-high heat. Cook and stir pork within the hot skillet till browned and crumbly, five to 7 mins; drain and discard grease.
• Mix floor beef, potatoes, carrots, onion, rutabaga, water, salt, and pepper collectively in a casserole dish; pinnacle with butter. Cover dish with an oven-secure cover or aluminum foil.
• Bake inside the preheated oven for half-hour; stir and upload more water if needed. Continue baking until vegetables are tender, about 1 extra hour.

Notes :

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