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Vegetarian Pasty. Hybrid recipe makes one meat pasty and one vegetarian pasty to feed all members of your family whether they are vegetarian or meat eaters.

Mom's Classic Meat Pasty & My Veggie Pasty

Mom's Classic Meat Pasty & My Veggie Pasty recipe makes a savory delicious dish. It is divine old-fashioned comfort food cooking at it's best. Add a drizzle of ketchup across the top of the pie crust to add to the tasty meal. This hybrid vegetarian/meat pasty recipe is easy to make and does not require precooking of the vegetables. The ground beef must be browned first however.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Lunch, Main Dish
Cuisine American, Finnish
Servings 8 people


  • 2 cups chopped rutabaga peel and chop into small pieces about 1/2 inch by 1/2 inch cubes or smaller
  • 1 cup sliced carrots
  • 3/4 cup diced onion
  • 2 1/2 cups chopped potatoes peel and chop into small pieces about 1/2 inch by 1/2 inch cubes or smaller
  • 2 teaspoons coconut oil to grease the glass pie pans with
  • 1/2 cup vegetable broth I use Swanson's.
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon rubbed sage
  • 2 pie crusts premade
  • 1 can of cream of mushroom soup
  • 1 cup skim milk
  • 2 cups browned ground beef
  • 1 cup ketchup to drizzle over the top once cooked


  • Peel and cut up the vegetables: rutabaga (2 cups), carrots (1 cup), onions (3/4 cup), and potatoes (2 1/2 cups). Combine all in a large bowl and stir.
    Vegetables in a bowl including rutabage, carrots, onions, and potatoes.
  • Add 1/4 teaspoon black pepper and 1/4 teaspoon rubbed sage to 1 cup vegetable broth. Stir. Meanwhile, brown ground beef in frying pan to make 2 cups browned meat.
  • Pour the broth and spices mixture over the vegetables. Stir well to coat all vegetables. Grease both glass pie pans with the coconut oil, 1 teaspoon per pan. Use a slotted spoon to scoop vegetables into the pie pans. Add more vegetables to the veggie pasty.
    Use slotted spoon to move veggies to pie pans
  • Add 2 cups browned ground beef to the meat pasty.
    Add browned ground beef to one pie pan
  • Mix cream of mushroom soup with 1 cup milk and whisk. Evenly pour soup milk mixture: 1 cup over meat pasty and 1 cup over veggie pasty.
    Pour Mushroom soup and milk over both pie pans
  • Lay pie crust over the top of each pasty. Curl crust in around the edge to prevent it from getting too brown on edge of pan. Score top of the pasties to allow for a vent during cooking. I score the Veggie one with a large V and the Meat one with a large M. Just because it's fun!
  • Cook on the lowest rack at 400 degrees for 25 minutes, then reduce heat of oven to 350 for remaining 35 minutes, so cook for a total of 60 minutes. I cook it this way to prevent the pie crust from browning too much.
    Cooked meat pasty
  • Cut each pasty into fourths. Makes eight servings between the two pasties.
    Cut each pasty pie into fourths to make eight servings.
  • Drizzle ketchup over the pasty piece.
    Meat pasty piece with ketchup drizzled
  • Or eat without ketchup. Though the ketchup is a yummy addition!


Veggie pasty is so delicious!
Yummy Veggie pasty! So delicious!

Recipe Variations

This recipe could easily be customized to each individual family's tastes. Both pasties could be made veggie or both could be made with meat. Simply double the meat to 4 cups if using meat for both. If dripping out of juices occur, put a cookie sheet pan below the pasty pans to catch drips.
This recipe is so good! I hope it becomes a favorite for you. Enjoy!
Hybrid Dish Classic Meat Pasty and Vegetarian Pasty. 1 recipe, 2 dishes. Please everyone in your family by making one meat containing pasty and one vegetarian pasty | vegetarian recipes | pasty with potatoes, rutabaga, carrots | main dish meal | entree | savory recipe | delicious recipe | recipes with pie crust | meat recipe | vegetarian meal ideas | ground beef pasty | family meals | Finnish food | easy recipe | yummy food | @juliehoagwriter.com
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