1 1/2 lbs. potatoes
1/3 c. milk
3 tbsp. butter
Salt and pepper
Prepared mustard
1 c. white cheddar cheese, grated
1 c. carrots, diced
1 c. celery, diced
1 c. frozen peas, thawed
18 sm. white boiling onions
1 c. cream sauce, seasoned with salt and pepper

Boil potatoes until soft. Heat butter with milk. Mash potatoes and add milk mixture. Beat until fluffy. Spread over bottom of 9" quiche pan. Brush potatoes slightly with mustard and sprinkle with 2 tablespoons cheese. Bake at 400 degrees for 10 minutes. Cool. Meanwhile, cook all vegetables, except peas, until tender. Drain well. Spread vegetables over bottom of potato shell and season with salt and pepper. Prepare a cream sauce (2 tablespoons butter, 2 tablespoons flour and 1 cup milk) and pour over top of vegetables. Sprinkle with remaining cheese. Bake at 400 degrees for 30 to 40 minutes until golden brown. Let stand 15 minutes before cutting.

Note: Other vegetables may be used. Should be cooked and drained well before putting in potato shell.