FILLING:

1 1/2 steak, cubed
3 c. potatoes, sliced thin
1/2 c. finely grated carrot or rutabaga
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. butter
Instant unseasoned meat tenderizer

CRUST:

3 c. flour
1/3 c. shortening
Pinch of salt
1/3 c. water

Mix together filling ingredients. Do not allow to stand too long or potatoes will turn dark; set aside.

Make crust using flour, shortening and salt. Mix well. Gradually mix in water, using a fork. Pat together into a ball. Divide into 4 smaller balls and roll dough out to the size of an 8" pie plate.

Place 1 cup mixed filling on half of the rolled crust; fold over and seal edges. Brush with milk and bake at 425 degrees for 20 minutes. Reduce heat to 375 degrees and bake 30 more minutes. Serve with a brown gravy if desired. (Pat's favorite.)