1/2 c. potatoes
1/2 c. carrots
1/2 c. onions
1/4 c. cabbage
1/4 c. celery
3 tbsp. butter
1 tbsp. flour
1 c. tomato juice
1 c. chopped nuts
1/2 c. peas or limas

Dice vegetables to desired sizes. Cook only until almost done. Make a thin gravy of the tomato juice and flour. Mix with veggies. Put into baking dish. Cover with pastry and bake until crust is done (30 to 40 minutes at 350 degrees).