Ingredients
1 cup shortening1 cup boiling water3 cups all-purpose flour1 teaspoon saltFILLING:4 cups shredded peeled potatoes1-1/2 pounds lean ground beef (90% lean)2 cups shredded carrots1 medium onion, chopped1/2 cup shredded peeled rutabaga1-1/2 teaspoons salt1/4 teaspoon pepperEGG WASH:1 large egg1 tablespoon 2% milk
Preparation
Place shortening in a large bowl. Add boiling water; stir until shortening is melted. In a small bowl, mix flour and salt. Add to shortening mixture; stir until a soft ball forms. Cover and refrigerate until cooled, about 1 hour.
Preheat oven to 350°. Divide dough in half. On a lightly floured surface, roll 1 dough portion into a 17x13-in. rectangle. Transfer to an ungreased 13x9-in. baking dish. Press onto bottom and up sides of dish. Trim pastry to 1/2 in. beyond rim of dish.
In a large bowl, combine filling ingredients. Spoon into pastry. Roll out remaining dough into a 13x9-in. rectangle. Place over filling. Fold bottom pastry over top pastry; press with a fork to seal. In a small bowl, whisk egg and milk; brush over pastry. Cut slits in top. Bake 1-1/4 hours or until golden brown.
