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Aunt Anna's Pan Pasty

"This is my favored consolation 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-fashion pasty, but cooked without a crust. When I make it, I simply can not prevent eating it, both warm or bloodless! Somehow the substances meld together for a wonderfully tasty, one-dish meal which is drastically more healthy than pasty with a crust. When serving, skip the ketchup, along with a side of your favourite coleslaw."

Ingredients :

• 1 pound lean floor red meat
• 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
• half teaspoon freshly floor black pepper
• four teaspoons butter (non-compulsory)

Instructions :

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

• Preheat oven to 350 degrees F (one hundred seventy five degrees C).
• Heat a huge skillet over medium-high heat. Cook and stir pork inside the warm skillet till browned and crumbly, 5 to 7 mins; drain and discard grease.
• Mix ground pork, potatoes, carrots, onion, rutabaga, water, salt, and pepper collectively in a casserole dish; pinnacle with butter. Cover dish with an oven-safe cowl or aluminum foil.
• Bake inside the preheated oven for half-hour; stir and add greater water if wanted. Continue baking till veggies are tender, approximately 1 greater hour.

Notes :

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