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 (vegetables should be tender) while crust bakes.
4. Place pie crust in large 10" pie pan, flute edges. Bake bottom pie crust according to directions if you are using store bought pie crusts.  When the pie crust is nice and tan, set aside.
5. Mix together meat, vegetables and 1-2 cans of gravy (depending on the size of the can). The gravy should cover all the ingredients well, but the mixture should not be soupy.
6. Place ingredients into hot baked crust.
7. Place 2nd crust on top and flute. Don't worry if it doesn't look perfect because it will taste great. 
8. Bake entire pie at 400 degrees until the top crust is brown.

Serve with more gravy, and a side of vegetables. 

Variations: 
If you don't have access to rutabagas, you can replace it with white sweet potatoes, or white potatoes. You can even mix and match. Part rutabaga and part white potato. Also, you can change the meat. You can substitute the ground beef for veal, turkey or chicken.

Enjoy!

Let's travel to new places and experience new dishes.
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