DOUGH:

4 1/2 c. sifted flour
2 1/2 tsp. salt
2 1/2 tsp. baking soda
1 c. shortening or 1 c. lard
3 eggs
3/4 c. milk

FILLING:

6 c. potatoes, diced
3 1/2 c. carrots or rutabaga, diced
1 c. onion, diced
1 1/2 lb. ground chuck or diced round
Pepper to taste

DOUGH: Sift dry ingredients into large bowl. Cut shortening into dry ingredients. Add milk to eggs to make 1 cup liquid. Mix liquid to dry ingredients until dough is soft, not sticky. Knead dough gently until smooth. Chill while preparing filling.

FILLING: Mix potatoes, carrots or rutabaga, and onions with salt and pepper to taste. Crumble meat on top of vegetables. Season meat and blend into mixture. Roll out dough on floured board. Divide into 6 (8-inch) rounds. Place 1 cup filling on 1 side of 8-inch round. Dot with butter.

Fold dough over, crimp shut neatly. Slash 2 or 3 holes in top. Brush top with milk. Bake at 375 degrees for 1 hour or until lightly brown. Let stand at least 15 minutes before eating.