Sliced carrots
1 (1 b.) can peas
4 med. potatoes
1 (10 3/4 oz.) can beef gravy or 1 1/4 c. prepared gravy
1/4 tsp. hot sauce
2 tbsp. red wine (optional)
2 c. cubed cooked roast beef
1 (1 lb.) can sm. white onions, drained
1/2 tsp. salt
1/4 tsp. thyme
1/2 pkg. pastry mix, prepared or 1/2 recipe pie pastry
Additional liquid, if needed

Drain peas; reserve 1/2 cup liquid. Cook potatoes in boiling water until done; drain. Peel; slice. Mix reserved pea liquid and gravy in saucepan; stir in hot sauce and wine. Bring to a boil. Combine peas, roast beef, potatoes and onions in 2-quart casserole; sprinkle with salt and thyme. Pour in hot gravy mixture. Cover with rolled pastry; seal edges. Cut slits in top of pastry to allow steam to escape. Bake at 425 degrees for 25 to 30 minutes. Yield: 4 to 6 servings.