Title: Peasant's pie
 Categories: Vegetables, Sept.
      Yield: 6 Servings
 
           None
 
  Topping: 4 medium potatoes, cooked and mashed (with 1/4 cup water) to
  yield 3 cups mashed
  
  Sauce: 2 cups brown gravy, mushroom gravy, or other sauces (such as
  tomato)
  
  Filling:
        1    onion, coarsely chopped
        3    carrots, sliced thinly
        1    green pepper, diced 1/2 lb. broccoli, cut into stems and
  flowers 1/4 lb. green beans, cut into 1-inch pieces 1 bunch spinach,
  torn into bite size pieces
  
  Steam vegetables (except spinach) about 15 minutes, until
  crisp-tender. Remove from heat.  Stir in spinach and 2 cups gravy.
  Spoon this filling into a 9"x12" backing dish. Spread mashed potatoes
  over the top. Sprinkle with a small amount of paprika.  Make 30
  minutes at 350 degrees.
  
  HINTS: any veggies can be used, and frozen works also. Use about 8
  cups chopped veggies total.
  
  From: ucismas@issc.unocal.com (Melyssa S.).  rfvc Digest V94 Issue
  #206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.