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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Recipe Summary

prep:
15 mins
cook:
1 hr 35 mins
total:
1 hr 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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

231 calories; protein 13.5g 27% DV; carbohydrates 23.9g 8% DV; fat 9.2g 14% DV; cholesterol 42.5mg 14% DV; sodium 369.8mg 15% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
04/22/2017
Perfect pasty filling. I put it in a 13 x 9 pan and put a pie crust on the top. Very tasty. Read More
(1)
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/28/2015
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 a fork) to dip into ketchup. I chopped the veggies into tiny cubes and actually got some good root veggies into my picky eater! Read More
(1)
Rating: 5 stars
04/22/2017
Perfect pasty filling. I put it in a 13 x 9 pan and put a pie crust on the top. Very tasty. Read More
(1)
Rating: 5 stars
12/08/2015
I thought this was delicious. I topped with a balsamic ketchup and made per recipe. Really does taste like a pasty filling Read More
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Rating: 4 stars
11/20/2019
Very good pasty filling. It would taste great inside a crust if you want a traditional pasty but also tastes good on it s own. If you like foods with lots of flavor you will want to add some spices but for me the natural flavors of the food are enough. Read More
Rating: 5 stars
12/15/2019
This was so good. We ate with a splash of ketchup on the side cause that's how we like to eat our pasties. We also used the whole rutabaga otherwise no changes. Read More
Rating: 5 stars
01/19/2016
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 in Ontonagon Mi. Just 15 miles away from Aunt Anna. Read More
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Rating: 5 stars
11/15/2018
This was delicious easy filling and most importantly kid approved! We love rutabaga so I did a whole large rutabaga and one less potato but otherwise as stated! I come from a family of yoopers and this tastes as good as any filling I've had while visiting the U.P. Will be adding to the dinner rotation and sharing the recipe! Thanks! Read More