Pasties - Michigan Style - cooking recipe

Ingredients

2 large baking potatoes, chopped
1/2 c. chopped onion, finely diced
2 carrots, finely diced
1 Tbsp. olive oil or other (bacon drippings)
salt and pepper (mostly pepper)
1/3 c. milk
1 egg
pie crust pastry
1 1/2 c. water
1 (12 oz.) tin corned beef or 1 lb. meat, cooked and drained

Preparation

Peel potatoes and dice.
Clean carrots and onion.
In a skillet, put 1 tablespoon of oil.
Add onion; saute.
Add potatoes and carrots; boil after adding the water.
When vegetables are tender (15 minutes), drain thoroughly.
Add corned beef or any meat that's shredded or diced; hamburger is even pretty good if very lean.
Stir mixture.
Add seasonings; let all cool to room temperature.