1 c. peeled sliced carrots
1 med. onion, peeled and sliced
3 c. diced cooked chicken, beef or lamb
1/2 c. frozen peas, slightly thawed
Salt and pepper to taste
1 c. leftover gravy or 1 c. canned
2 c. thick mashed potatoes
1 egg
2 tbsp. milk

Place carrots in small saucepan. Barely cover with water. Cook until fork tender. Drain. Meanwhile, in separate saucepan, cook onion barely covered with water until tender; drain. Combine meat, vegetables, salt, and pepper in 2 quart casserole. Mix well. Heat gravy (if very thick, thin with a little boiling water). Pour over meat and vegetables. Stir well. Bake uncovered at 350 degrees for 20 minutes. Mound potatoes over meat mixture with a spoon. Beat egg and milk together. Brush potatoes with mixture. Bake 20 more minutes. Turn on broiler unit and lightly brown potatoes. Serve hot.