Meat Pot Pie (Large UP Michigan Pasty)
I got this recipe from Marsha Benedict. I made a few small changes to the original recipe, and it is absolutely delicious. The Pasty is true comfort meal and has a long history in the Upper Peninsula of Michigan. To read more about the history of the Pasty, click on the link below. http://www.hu.mtu.edu/vup/pasty/history.htm Serves: 4-5 people Preparation time and cooking time: 1 hour total When serving a large group, increase all ingredients and use a large 9/13 glass dish. Ingredients: 1 medium rutabaga peeled and cubed 4 carrots peeled and cubed 1 small sweet onion 1 pound ground beef salt and pepper 2 cans beef gravy or mushroom gravy (homemade gravy is even better!) 2 pie crusts (homemade or store bought depending on how much time you have) Directions: 1. Preheat oven to 400 degrees. 2. Brown and drain ground meat with small onion diced, salt and pepper. 3. Boil, drain and cool to room temperature 4 carrots and rutabaga cubed (vegetabl