Pot Roast Pie

1/4 cup butter
3 tablespoons flour
1 teaspoon onion, garlic or seasoned salt
1/2 teaspoon nutmeg
2 cups milk
1/4 cup cooked, sliced carrots
1/2 cup drained, cooked or canned peas
4 cups mashed white or sweet potatoes (about 10 potatoes)
6 thick slices cooked pot roast
Butter, melted

Butter a 10 x 6 x 2-inch baking dish.

Melt the 1/4 cup butter in saucepan. Add flour, onion salt and nutmeg, stirring until smooth. Slowly stir in milk. Cook until thick and smooth. Add half of the carrots and peas. Preheat broiler 10 minutes. Heap mashed potatoes around edge of prepared baking dish. Spoon most of the white sauce into center of baking dish. Arrange overlapping slices of pot roast in sauce. Spoon remaining sauce into spaces between meat slices. Dot with remaining carrots and peas. Brush meat and vegetables with melted butter. Broil 5 to 10 minutes or until golden and heated throughout.

Yield: 6 servings