Meat and Potatoes Pie is a satisfying, single-pie take on the classic Yooper pasty: a flaky butter crust stuffed with lean ground beef or venison, diced potatoes, carrots, rutabaga, onion, and warming spices. This recipe, perfect for Pi Day/Pie Day, is part of Celebrating Food 2017, a monthly food-holiday series featuring top bloggers sharing recipes. Scroll down past the recipe for a list of other delicious pies for Pi Day 2017.
Food is woven into my most vivid memories—preparing meals with family, sharing them at the table, and the conversations that happen while eating. Those experiences shaped me as much as the food itself. My earliest and strongest culinary memory is the Yooper pasty, the Upper Peninsula’s hearty interpretation of the Cornish pasty.
For clarity: I pronounce them PASS-teez—handheld meat-and-vegetable pies popular in Michigan’s Upper Peninsula—not the other pronunciation favored by pop culture. My grandmother made countless pasties over the years, and each one felt like a small, homemade miracle. Traditional pasties require rolling many rounds of dough and crimping each by hand—true labor of love.
When I found my grandmother’s handwritten recipe, I noticed a small note at the bottom: “…Or you can fill regular pies with them for pasty pies.” I had never tried that approach. I decided to make a large Meat and Potatoes Pie instead of individual pasties. While these pies are essentially oversized pasties, pasties will always be the portable, individual treats of my childhood.
These Meat and Potatoes Pies capture everything I love about pasties without the lengthy hands-on prep. The butter-rich crust remains flaky, and the filling—potatoes, rutabaga, carrots, onion, and lean beef or venison—is hearty and satisfying. Since I was already adapting tradition, I added fresh thyme to the filling for a fragrant lift—and it worked beautifully.
Instead of the ketchup many of us spoon over pasties, I like to serve these pies with a deep brown gravy. I experimented years ago with beef gravy on pasties and never looked back. The brown gravy here is quick to make while the pies rest after baking. Rich, savory, and simple—perfect alongside a slice of Meat and Potatoes Pie.
Cook’s Notes
- Rutabagas can seem intimidating. To make them manageable, slice a small piece from one end so it stands steady, split it in half with a large, sharp knife, then quarter and peel each section on its flat side. Working with smaller flat pieces makes dicing much easier.
- Use your favorite pie crust, but for authenticity choose a sturdy yet flaky crust. If you prefer convenience, a refrigerated crust will work—though it may not slice as neatly as homemade pastry.
- Seal and crimp the edges of your pie however you like—fork tines, a decorative braid, or a simple pinch will do—just make sure it’s well sealed.
- I usually make two generously sized deep-dish pies, but you can divide the filling into three standard pies. Smaller pies will bake more quickly—check them earlier. Pies are done when the internal temperature reaches 160°F.
- To freeze a pie for later, assemble an unbaked pie, wrap it tightly in two layers of plastic wrap and one layer of foil, and freeze. Thaw overnight in the refrigerator before baking. Bake until the center reads 160°F.
- Cut a few vent holes in the top crust before baking to let steam escape.
- Let the pie rest for at least 10–15 minutes before slicing so the filling sets and slices more cleanly.
Use this to make Meat and Potatoes Pie
- Large mixing bowl
- 2 deep-dish pie plates or 3 standard pie plates
- Saucepan
- Whisk
- Vegetable Better Than Bouillon (or vegetable bouillon cubes)
- Browning sauce (optional, for gravy color and depth)
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Meat and Potatoes Pie
Rebecca Lindamood
Pin Recipe
Ingredients
- For the Crust:
- 1-1/2 cups butter (or extra virgin coconut oil, vegetable shortening, lard, or a combination)
- 2/3 cup boiling water (4-3/4 ounces)
- 4-1/2 cups all-purpose flour (1 pound, 3 ounces)
- 3 teaspoons baking powder
- 1 teaspoon salt
- …or enough sturdy pie dough for three double-crust pies.
For the Filling:
- 1 large rutabaga
- 2 large carrots
- 1 large onion
- 8 medium Yukon Gold potatoes
- 3 pounds lean ground beef or venison
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
For the Brown Gravy:
- 2 cups boiling water
- 2 teaspoons Vegetable Better Than Bouillon or 2 vegetable bouillon cubes
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 teaspoons browning sauce (optional)
- Salt and pepper to taste
Instructions
To Make the Crust:
- Stir together the fat and boiling water in a large bowl until the fat is melted and combined. The mixture will be thick and milky. Add the flour, baking powder, and salt, mixing on low until a smooth dough forms. Divide in two and press each half into a smooth disc on plastic wrap. Wrap tightly and refrigerate while preparing the filling.
To Make the Filling, Assemble, and Bake:
- Preheat the oven to 375°F.
- Cut the rutabaga into 1/4″ slices, stack, cut into 1/4″ strips, then dice into 1/4″ cubes.
- Peel and dice the carrots and onion the same way. Dice the potatoes to 1/4″, leaving the skins on. Combine all diced vegetables in a large bowl. Break the ground meat over the top, add salt, pepper, and thyme, and mix thoroughly with your hands.
- Roll out one quarter of the dough to a round a few inches larger than your pie plate and fit it into the plate. Repeat for the second pie (or continue for three smaller pies). Divide the filling evenly between prepared crusts. Roll out remaining crust portions to cover each pie, tuck and crimp edges to seal.
- Place pies on a rimmed sheet pan to catch any overflow and cut a few small vents in the top crusts.
- Bake 1 hour 45 minutes to 2 hours 15 minutes, or until the internal temperature reaches 160°F. The crust will be a deep, crisp golden brown rather than glossy.
To Make the Gravy:
- Whisk the boiling water and bouillon to make a quick vegetable stock.
- Melt butter in a heavy saucepan over medium-high heat. Whisk in the flour and cook, whisking often, for at least 2 minutes until bubbly and fragrant. Stir in browning sauce if using, then whisk in the vegetable stock and bring to a boil, stirring frequently. Taste and adjust seasoning. Serve hot alongside the pie.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred tool.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your results!
Be sure to check out all 21 sweet and savory pies for Pi Day 2017 and beyond!
- Shepherds Pie
- Chocolate Coconut Cream Pie
- Strawberry Chocolate Pie
- Raspberries and Cream Pie
- Vegan Berry Pie with Sugar Cookie Crust
- Lemon Meringue Pie
- Pineapple Fluff Pie
- Instant Pot or Crockpot Beef Pot Pie
- German Chocolate Pie
- Chicken Pot Pie with Cheddar Biscuit Crust
- Coconut Cream Pie
- Maple Chai Apple Pie
- Kahlua Chocolate Cream Pie
- Lemon Angel Pie
- Homemade Banana Cream Pie
- Peach Hand Pies
- 10 Minute Creamy Chocolate Icebox Pie
- Shepherd’s Pie Empanadas
- Irish Potato Pie
- The Best Peanut Butter and Chocolate Lovers’ Reese’s Cream Pie
- Rhubarb Cheesecake Pie
- Guava and Cheese Mini Pies
