crustless pasty

2 turnips
3 red potatoes
1 red onion
3 carrots
1 bottom round or eye round steak, chopped into small pieces
springs of thyme
butter
oil
salt
pepper

Preheat oven to 400°F. Roughly chop turnips, potatoes, carrots and thyme.

Melt butter and oil in large cast iron pan, add finely chopped onion and cook until soft, about 5 minutes. Add turnip, potato, carrot, and thyme to the cast iron pan, and toss to combine. Season with salt and pepper. Cover and cook on medium high for 20 minutes, stirring every 5 minutes.

Remove vegetables to a separate plate. Add another tablespoon of butter to the cast iron pan. Add the chopped steak and salt and pepper to taste. Cook until barely browned. Add vegetables to steak and stir to combine.

Place uncovered cast iron pan in 400°F oven. Cook for 10 minutes and then broil for 3 minutes to lightly brown top.