The Ultimate Comfort Food: Traditional Pasties with a Gravy Revelation

For those who grew up in Michigan’s Upper Peninsula, or among its vibrant community, the word “pasties” (pronounced PAH-steez, never PAY-steez, thank you very much!) conjures up images of warmth, family, and hearty tradition. These aren’t just savory pies; they are a culinary cornerstone, a portable testament to the ingenuity of early Finnish miners, and a source of deep regional pride. Today, we’re diving deep into the world of these beloved meat and potato hand pies, offering a cherished recipe that’s perfect for a Make Ahead Monday, and, perhaps controversially, introducing a rich beef gravy that might just change the way you think about pasties forever.

My connection to pasties runs deep, rooted in childhood memories and the unwavering traditions of my Yooper heritage. So when my stepmom, Val, called me the other day in a flurry, declaring, “Oh no! Beccy! I have to go! I forgot to pick up our pasty order from the church. They’re closing in a couple of minutes!” my initial concern for her quickly melted into a familiar pang of longing. Val was about to enjoy half a dozen of the finest, handmade, Finnish-grandmother-approved Yooper pasties, while I was left to merely drool from afar.

That longing, coupled with a touch of self-pity, quickly ignited a resolve. As my husband walked into the room, I straightened up, declaring with an air of mock regality, “There WILL be pasties. And it WILL be soon!” It’s rare for me to make such pronouncements, but pasties, you see, warrant a massive exception. I continued, in my most royal tones, “You must find me a rutabaga! A big one! And we’ll need ketchup!”

The Great Ketchup vs. Gravy Debate: A Yooper’s Dilemma

My husband looked at me askance, a familiar twinkle in his eye. Then I added, perhaps provocatively, “You know, Val eats her pasties with gravy. I love her anyway.” This was the line in the sand. His calm response was a revolt: “Hey. I know you Yoopers eat ’em with ketchup and everything, but why? I’d give anything for some gravy with a pasty.”

Every fiber of my being screamed, “NOOOOOOOOOOOOOOOO!” For those unfamiliar, a brief cultural lesson is in order. People from Michigan’s Upper Peninsula are lovingly called “Yoopers” – by themselves and by those “below the bridge.” Yoopers hold an almost sacred reverence for pasties, but even more so, they cherish ketchup on pasties. Why? It’s a mystery passed down through generations. The quickest way to identify a true Yooper is to present them with both a gravy boat and a ketchup bottle. Watch closely; any hesitation towards the gravy boat confirms you are in the presence of an honest-to-goodness Yooper.

My expression must have mirrored a mix of askance, askew, and aghast. “What do you MEAN you want gravy?” I demanded. His reply was infuriatingly reasonable: “I’m not saying YOU can’t have ketchup, but really, we’re talking about a meat pie with potatoes and stuff. What could be better on that than gravy?”

I had to admit, beyond a deeply ingrained sense of tradition, I had no logical leg to stand on. There was simply no denying him gravy. Though I whipped up the beef gravy with a slight spin in my head, remembering all the family jokes about gravy-on-pasty eaters. I recalled a story my dad told about meeting a couple from the U.P. at a county fair. He approached them, asking, “Excuse me. I just have one thing to ask. Ketchup or Gravy?” Their resounding reply, “KETCHUP!” instantly forged a friendship.

I plated the pasties, placing ketchup and – horrors! – a gravy boat on the table. I watched quietly as my husband and all my offspring liberally poured gravy onto their pasties. I, a bastion of tradition, reached for the ketchup, spooning a generous portion onto my plate. (Whether ketchup goes on the side or on top is another argument for another day – it’s cold and rural, we find ways to keep things interesting!) Then, the ultimate betrayal: they turned to me and used my own argument against me. “Aren’t you even going to try it?”

I sensed my authority hanging precariously in the balance. “Oh, ALRIGHT. Gimme the gravy boat. I’ll try it.” My concession was less than gracious; a woman can only take so much deviation from tradition with equanimity. I poured a small amount on the corner of my pasty and took a hearty forkful. And then… I nearly died. It wasn’t bad. In fact, it was pretty alright. Oh, dang. It was good. Rats.

Now, I won’t have you believe I instantly tossed my Yooper card and fully embraced gravy. Oh no. My ketchup remains a steadfast companion. But I grudgingly admit that the gravy boat will now have a permanent place on our table every time I make pasties. Darnit. Yoopers, look away!

Pasties: The Quintessential Make-Ahead Meal

Beyond the culinary debates, pasties stand out as a truly remarkable dish for their heartiness and versatility. Originating as a practical lunch for miners who carried them into the mines, they are a complete meal encased in a flaky, sturdy crust. The traditional filling of beef, potatoes, rutabaga, carrots, and onions provides sustained energy and satisfying flavor. Their robust nature makes them ideal for preparing in advance – hence their feature as a “Make Ahead Monday” star. Whether you’re packing them for a workday, a picnic, or simply want a delicious meal ready to go, pasties deliver.

This recipe brings you the essence of that tradition, updated with clear, easy-to-follow instructions and, yes, a lovely beef gravy recipe. Just in case you want to freak out a Yooper you love. Or, you know, simply enjoy a pasty with it. Sigh.

Pasties and Beef Gravy | Make Ahead Monday

Author: Rebecca Lindamood

This is comfort food at its finest; hand-held meat and potatoes pies with rutabaga, carrots, and onions. Traditionally, these pasties are served with loads of ketchup, but folks have been known to love (read: inhale) them when covered with good beef gravy, too.

Ingredients

For the Filling:

• 1 large rutabaga and 1 small rutabaga
• 2 large carrots
• 2 medium onions
• 8 medium potatoes (preferably a waxy variety like Yukon golds or reds)
• 4 pounds lean ground beef
• Salt and pepper to taste

For the Crust:

• Enough sturdy pie dough for eight double-crust pies (or eight boxes prepared refrigerated pie crusts. A double or triple batch of homemade pie crust works wonderfully.)

For the Beef Gravy:

• 4 tablespoons butter or beef fat drippings
• 4 tablespoons flour
• 2 teaspoons browning sauce
• 2 cups beef stock
• A pinch of thyme and granulated onion
• Salt and pepper to taste

Instructions

To Make the Pasties:

1. Preheat oven to 375°F (190°C).
2. Carefully prepare the rutabaga: Slice a sliver off one end so it stands sturdily on your cutting board. Use your biggest, sharpest knife to cut it in half. If cutting a slippery, wax-covered, hard vegetable is challenging, you might even carefully use a hatchet or axe (but never on your kitchen counter!).
3. Once opened, lay the rutabaga on its flat side and cut it into quarters. Take another small slice off the bottom of each quarter so they stand upright. Use a sharp knife to remove the peel from the sides.
4. Cut the rutabaga into 1/4-inch slices, stack them like a deck of cards, then slice them into 1/4-inch strips, and finally into 1/4-inch cubes.
5. Peel and dice the carrots, onions, and potatoes in the same uniform 1/4-inch manner. Combine all diced vegetables in a gigantic mixing bowl. Break the lean ground beef over the top, add a generous amount of salt and pepper, and use your hands to mix thoroughly until all ingredients are well combined.
6. Roll out a piece of pie crust to a diameter of 8 to 10 inches. Lay it onto a pie plate, allowing the crust to hang over the lip of the plate by about 1/4 inch. Use your hands or a large spoon to transfer as much filling onto one half of the crust as you can, mounding and pressing down lightly.
7. Fold the empty half of the pie crust over the filling. Pinch the seams together firmly to seal. Carefully transfer the pasty to your countertop and crimp the edges with a fork to ensure a tight seal.
8. Transfer the formed pasties to a parchment-lined baking pan. Slice a couple of small vents into the top of each pasty to allow steam to escape during baking.
9. Slide the pans into the preheated oven and bake for 45 minutes to an hour. Since pasties don’t traditionally get an egg glaze, they will develop a deep, crispy-looking golden brown crust when done, rather than a shiny finish.
10. Serve immediately with beef gravy (recipe below) or cool completely, wrap tightly with foil, and freeze for later use.

To Reheat from Frozen:

1. Place a foil-wrapped pasty on a rimmed baking sheet in a preheated 350°F (175°C) oven for 30 minutes.
2. After 30 minutes, open the foil so the top crust of the pasty is exposed and continue to heat for an additional 10 minutes, or until it is hot all the way through.

To Make the Gravy:

1. Melt the butter or beef pan drippings in a heavy skillet or saucepan over medium-high heat.
2. Whisk in the flour and cook, whisking often, until bubbly and fragrant, for at least 2 minutes. This creates a roux that will thicken the gravy and add depth of flavor.
3. Gradually whisk in the cold beef stock, browning sauce, thyme, and granulated onion. Bring the mixture to a boil, stirring frequently to prevent lumps and ensure even thickening.
4. Taste the gravy, adjust seasonings with salt and pepper as needed, and serve hot over your delicious pasties.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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