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| Aunt Anna's Pan Pasty |
"This is my favourite consolation dish which became the signature dish of my Aunt Anna in Mass City, MI. Ingredients are as for the ones in most any Upper Peninsula Finnish-style pasty, however cooked with out a crust. When I make it, I just cannot forestall ingesting it, either warm or bloodless! Somehow the ingredients meld collectively for a wonderfully tasty, one-dish meal that is drastically more healthy than pasty with a crust. When serving, pass the ketchup, along with a side of your favored coleslaw."
Ingredients :
- 1 pound lean floor beef
- 4 potatoes, diced
- 4 carrots, diced
- 1 onion, chopped
- half of small rutabaga, diced
- 1/4 cup water, or greater as needed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoons butter (optional)
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H50M |
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- Preheat oven to 350 degrees F (175 tiers C).
- Heat a huge skillet over medium-high warmth. Cook and stir beef within the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix ground pork, potatoes, carrots, onion, rutabaga, water, salt, and pepper together in a casserole dish; top with butter. Cover dish with an oven-secure cowl or aluminum foil.
- Bake inside the preheated oven for half-hour; stir and add greater water if needed. Continue baking till veggies are smooth, about 1 extra hour.
Notes :
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