1 can (40 oz.) beef stew
1 can (8 oz.) sliced carrots, drained
1 can (16 oz.) whole boiled onions, drained (optional)
2 1/2 c. prepared instant mashed potatoes
1/4 c. grated Parmesan cheese
1 egg, lightly beaten
1 can (8 oz.) cut green beans, drained

Combine beef stew with green beans, carrots and onions in a 9 x 5 x 3 inch loaf pan. Mix prepared mashed potatoes with cheese and egg in a small bowl; beat well. Spread all but 1 cup of the potato mixture evenly over the stew mixture in the pan. Pipe rosettes of potatoes around border of pan (if desired) with remaining 1 cup.

Bake in 375 degree oven for 50 minutes or until potatoes are golden brown. Remove from oven. Let stand 10 minutes. Serves 6.