6 medium carrots, coarsely chopped
1 medium onion, coarsely chopped
4 medium potatoes, coarsely chopped
3 c. cubed, cooked ham
1/2 tsp. salt
1/4 tsp. pepper
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 c. milk
1/2 c. frozen green peas, thawed
Cheese Crust

Combine carrots, onion, and a small amount of water in a large saucepan; cover and cook over medium heat about 10 minutes. Add potatoes, ham, salt, and pepper; cover and cook about 5 minutes, or until potatoes are tender. Drain mixture, discarding liquid.

Combine the ham-vegetable mixture, soup, milk, and peas; stir well. Spoon into a lightly greased 2 1/2 quart casserole. Top with Cheese Crust; seal and flute edges. Cut slits in top for steam to escape. Bake at 350 degrees for 35 minutes or until golden brown. Yield: 6 servings.

CHEESE CRUST:

2 c. all-purpose flour
1 tsp. salt
2/3 c. plus 2 tbsp. shortening
1/2 c. (2 oz.) shredded sharp Cheddar cheese
4 to 6 tbsp. cold water

Combine flour and salt; cut in shortening and cheese until mixture resembles coarse meal. Sprinkle evenly with cold water and stir with a fork until all dry ingredients are moistened. Shape into a ball; chill. On a lightly floured surface, roll pastry to fit top of casserole. Yield: Pastry for one 2 1/2 quart casserole.