Ranchhand's Pie

• 4 cups chopped cooked beef pot roast meat, with up to 1/4 cup pan juices
• gravy from the roast
• 2 tbsp. unsalted butter
• 1 cup julienned
• shredded yellow onion
• 1 cup julienned
• shredded celery
• 1 cup julienned
• shredded peeled carrot
• 2 cups cooked mashed potatoes, hot
• at room temperature

1. Lightly oil a 9 x 13 inch baking dish and place the beef and pan juices in the bottom of the dish.
2. Set the dish aside.
3. Heat 1 Tablespoon of the butter in a large lidded saucepan or skillet over very low heat and add the onion, celery, and carrot.
4. Cover the top of the vegetables snugly with a sheet of aluminum foil.
5. Put the lid on the pan and cook the vegetables for 15 to 20 minutes, or until the vegetables have steamed through.
6. Meanwhile, preheat the oven to 350 degrees.
7. Spread the cooked vegetables over the beef in the baking dish.
8. Spread the mashed potatoes over the filling and dot the surface with the remaining tablespoon of butter.
9. Bake the pie for 25 to 30 minutes, or until the top has browned and the filling is bubbling.
10. Remove from the oven and let rest for 10 minutes.
11. Cut into pieces, and serve.
12. Serves 4-6.

meat, unsalted butter, yellow onion, celery, carrot, potatoes

Taken from www.foodgeeks.com/recipes/20142 (may not work)