Sliced carrots 1 (1 b.) can peas 4 med. potatoes 1 (10 3/4 oz.) can beef gravy or 1 1/4 c. prepared gravy 1/4 tsp. hot sauce 2 tbsp. red wine (optional) 2 c. cubed cooked roast beef 1 (1 lb.) can sm. white onions, drained 1/2 tsp. salt 1/4 tsp. thyme 1/2 pkg. pastry mix, prepared or 1/2 recipe pie pastry Additional liquid, if needed

Drain peas; reserve 1/2 cup liquid. Cook potatoes in boiling water until done; drain. Peel; slice. Mix reserved pea liquid and gravy in saucepan; stir in hot sauce and wine. Bring to a boil. Combine peas, roast beef, potatoes and onions in 2-quart casserole; sprinkle with salt and thyme. Pour in hot gravy mixture. Cover with rolled pastry; seal edges. Cut slits in top of pastry to allow steam to escape. Bake at 425 degrees for 25 to 30 minutes.

 MAKES 4 to 6 servings. 

Contributed by: Edit

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