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PEASANT PIE
(Main Dish)

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2 Tbsp. butter, margarine or
bacon drippings
3 medium onions, thinly sliced
3 medium carrots, thinly
sliced and cooked
3 to 4 c. seasoned mashed
potatoes
1 c. shredded Monterey Jack
cheese

Hint: Leftover meats can be added for a more substan-
tial main-course dish.
Preheat oven to 350 degrees. Saute onions in butter, margarine
or bacon drippings. (I prefer the latter.) When golden brown,
remove from cooking oil and set aside. Brown cooked carrots in
remaining drippings, adding a little more oil if necessary.
Layer onions, carrots, mashed potatoes and cheese in casserole
or preferably a deep dish pie plate. Make sure to top vegeta-
bles with potatoes and cheese. Bake for 30 minutes.

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