Yield: 1 Servings
|1 pounds||Finely-chopped round steak|
|1 large||Onion, chopped|
|2 \N||Carrots, cleaned, chopped|
|2 larges||Potatoes, peeled, sliced|
|⅓ cup||Chopped rutabega|
|\N \N||Salt and pepper to taste (enough pepper to 'show' in the mixture)|
|2 \N||Recipes of pie crust (not sweet)|
Mix meat and vegetables together in a large bowl. Prepare crust, and roll into pie-sized circle. Place a sop (approximately 1 cup) of meat/vegetable mix on one side of crust.
Place 1 large (heaping?) tsp. butter on top of mix. Fold over crust, trim, and crimp or roll. This will look like a crescent-shaped meatpie now. Vent top and bake at 375 F until crust is golden.
Serve with ketchup for authentic upper Michigan taste.
Posted to rec.food.recipes by japlady@... (Rebecca Radnor) on 1995, .