7 med. potatoes, cooked, salted and mashed
1 1/4 c. cooked peas
2 lg. carrots, cooked until nearly tender

Cut carrots into 1 1/2-inch pieces and slice lengthwise about 1/8 inch thick. Grease well 8 x 1 1/2 inch round casserole dish. Arrange carrot slices on end around the side of dish.

Cover the bottom of dish with peas. Fill with mashed potatoes. Bake at 350 degrees for 20 minutes. Serve in dish or turn upside down on serving dish.