Crustless Pasties

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(another recipe by my husband “Dr. Dick” using vegetables grown in his organic garden)

When we travel from our home in Michigan to northern Wisconsin, we always go the northern route over the Mackinac Bridge traveling through Michigan’s Upper Peninsula (the “UP”) just so we can stop at Suzy’s Pasties along the way to buy a vegetarian version of the UP’s pasties (a traditional hand-held Cornish meat and vegetable pie eaten for lunch by the copper miners). My husband is still working on getting the crust just right so that we can make our own pasties, but in the meantime, his filling is superb just by itself! Yes, this recipe calls for a lot of pepper, but it is necessary and delicious! Dick grows rutabagas in the garden just for making authentic pasties.

2-3 Large Potatoes (Russets or Yukon-Golds are both great)
1 Medium-large Rutabaga
2-3 Medium Sweet Onions
2 tsp Garlic Powder
1 Tbsp Worcestershire Sauce (look for the vegetarian variety)
1 tsp salt
2 Tbsp ground black pepper
2 Tbsp Olive Oil

Directions:

• Wash potatoes, leaving skins in place and dice to 1/2” cubes
• Peel rutabaga, dice to 1/2” cubes
• Coarsely chop onions
• Combine cut-up vegetables in a large mixing bowl
• Add garlic powder, Worcestershire sauce, salt and pepper
• Mix very well to uniformly distribute all ingredients
• Coat inside surface of a large, covered Pyrex baking dish with olive oil
• Add any remaining olive oil to vegetable mixture and mix some more
• Add a little more pepper
• Place vegetable mix in baking dish and cover
• Bake covered at 350 F until all vegetables are softened, about 1 hour
• Serve hot and enjoy with baked acorn squash, salad, and whole grain bread on a cold fall or winter evening.

P.O. Box 130221, Ann Arbor, MI  48113