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Aunt Anna's Pan Pasty

Rated as 5 out of 5 Stars
5

"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."
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Ingredients

1 h 50 m servings 231
Original recipe yields 8 servings

Directions

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  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.

Nutrition Facts


Per Serving: 231 calories; 9.2 23.9 13.5 43 370 Full nutrition

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Reviews

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Perfect pasty filling. I put it in a 13 x 9 pan and put a pie crust on the top. Very tasty.

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 ...

I didn't think you could create a pasty taste without the pasty crust but this was as close as you can get. Both my husband and I loved it. Thanks for sharing Aunt Anna's recipe. BTW, we live...

I thought this was delicious. I topped with a balsamic ketchup and made per recipe. Really does taste like a pasty filling