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Aunt Anna's Pan Pasty


"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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1 h 50 m servings 231 cals
Original recipe yields 8 servings

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  • Prep

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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 g fat; 23.9 g carbohydrates; 13.5 g protein; 43 mg cholesterol; 370 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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