Ingredients:
 

8 c. potatoes, peeled and diced
4 c. ground beef
1 large onion chopped
1 c. rutabaga*
2 large carrots finely chopped
5 t. salt
1 t. black pepper
butter
 

Crust:

6 c. sifted flour
1-1/2 t. salt
2 c. vegetable shortening (plain or butter flavored)
1 T. vinegar
1 c. water (chilled)
1/2 c. cream
 
 

Preparation:
 

1.    Crust:    Mix flour and salt. Cut in vegetable shortening until pea-sized. Add vinegar to water and add to flour mixture. Form ball and put in refrigerator until ready to use.

2.    Filling:  Mix all filling ingredients in large bowl.

3.    Take fist sized chunk of crust and roll out to dessert plate size.
Put 1 cup filling on crust.
        Put one piece butter in center. Fold crust over filling and crimp edges so juices won't ooze out. Brush crust with cream. Make vent holes in top with sharp knife.

4.    Bake on baking sheet in 350 degree oven for 1 hour.

Notes: 
 1.    If you can't get rutabaga, you can get a nice flavor by using shredded *cabbage instead.

  2.    Nice complete meal served with tossed salad.

  3.    Our family likes to serve ketchup over the pastry.