2 lb. pared and quartered potatoes
1 1/2 lb. sm. white onions
1 bunch sm. carrots, halved lengthwise
1 pkg. thawed frozen peas
2 lb. ground chuck
1 egg
1 c. day-old bread crumbs
2 1/2 tsp. salt
3/4 tsp. Worcestershire sauce
2/3 c. milk
3/4 tsp. marjoram
1/3 c. salad oil
1 1/2 lb. fresh mushrooms, chopped
1 can cream of mushroom soup
3/4 tsp. nutmeg
3/4 tsp. gravymaster
3/4 tsp. onion salt

In large saucepan place potatoes, then onions, then carrots. Cook in 1 inch boiling salted water, covered, 20 minutes, or until just tender crisp. Top with peas, cover and turn off heat. Lightly mix meat with next 6 ingredients. Heat oil in skillet, drop meat by teaspoonfuls and brown quickly on all sides. Remove meat and saute chopped mushrooms until tender; add soup, undiluted, and next three ingredients. Arrange peas, carrots, onions and meatballs in a 3 quart casserole and top with mushroom gravy. Mash and season potatoes, arrange in mounds around edge and brush with milk. Bake in a preheated 400 degree oven 35 minutes or until brown and bubbly. Serves 8.