Depends.

Industrial producers, mash potato and rutabaga into sort of a smooth consistency, and then inject it into the piecrust.

Its efficient.
Its consistent. its easily measured.
You can make millions of pasties for regional distribution, and theyre all identical.

Unfortunately, they tend to look just like those burritos you find in the gas station dairy case.

Thats not a pasty.

Traditional pastys have chunky filling with no gravy, identified by the braid of their crust.

Mines are cold dirty and wet, lunch pails kept the pasty clean dry and warm. A pastys owner/producer were identified by their crust braid down in the mine.
(Family lore, fwiw)

Out there doing it best I can.