Beef and Vegie Pockets

• 1 12-1 34 lbs ground beef
• 4 medium potatoes, peeled and cut into medium size chunks (any type of potato-my parents used russets.)
• 4 carrots, peeled and cut into 2-inch chunks
• 2 medium parsnips or 2 medium rutabagas, peeled and cut into medium size chunks
• 1 large yellow onion, chopped small
• 1 tablespoon Worcestershire sauce
• salt, to taste
• black pepper, to taste
• butter
• water

1. *Note: the beef and vegie pockets can also be baked in the oven.
2. Cook the pockets at 375 degrees for approximately 45 minutes or until vegetables are tender and meat is brown.
3. If grilling, you have the option of par-boiling the root vegetables first.
4. Heat the the grill until the grill is very hot.
5. Combine the ground beef, vegetables and Worcestershire sauce in a large bowl.
6. I placed the vegetables in one bowl and the meat in another.
7. The Worcestershire sauce was added to the meat.
8. Placed a spoonful of vegetables on the foil followed by a spoonful of meat then butter and water.
9. Season mixture with salt and pepper.
10. Cut out eight 12" x 10" pieces of heavy duty aluminum foil.
11. (Or use double fold of standard aluminum foil.
12. ).
13. Divide and place the meat and vegetable mixture on the pieces of foil.
14. For each foil pocket, add about 1/2 teaspoon butter and 1 tablespoon water.
15. Fold in the foil 1/2" on both top and bottom to make a seam.
16. Then fold up the foil to encase the meat/vegetable mixture.
17. (It should look like a plump envelope.
18. ).
19. Cook over the grill turning occasionally for about 20 minutes, or until meat is cooked through and no longer pink and the vegetables pierce easily with a fork.
20. Yield is estimated.

ground beef, potatoes, carrots, parsnips, yellow onion, worcestershire sauce, salt, black pepper, butter, water

Taken from www.food.com/recipe/beef-and-vegie-pockets-329685 (may not work)