|Frozen peas||1 Cup (16 tbs) (Thawed)|
|Potatoes||2 Pound (6 Medium Sized Units)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Pepper white||1⁄8 Teaspoon|
Trim ends off beans.
Split lengthwise in half.
Cut a few slices from the carrot.
Using a potato peeler, cut lengthwise strips from the remaining carrot.
If using squash, peel so squash peel comes off in large pieces.
Reserve pulp for another use.
Cut squash peel into 2 inch triangular shapes.
In a large saucepan or skillet cook green beans in a small amount of boiling water, covered, for 10 minutes.
Add carrot strips and squash peel; cover and cook 5 minutes more or till vegetables are crisp tender.
Remove the vegetables from the heat; drain.
Generously butter a 11/2 quart ovenproof bowl.
Trim and arrange the beans, carrots, peas, and squash in a spokelike fashion to cover bottom and sides of bowl, trimming ends 1/2 inch below edge of bowl.
If you're preparing this dish in advance, cover bowl and place in refrigerator for 3 to 24 hours.
Or, continue as directed.
Peel and cube potatoes.
In a medium saucepan cook potatoes, uncovered, in boiling water for 10 to 15 minutes or till tender; drain.
In a mixer bowl mash the potatoes.
Add the eggs, the 1/4 cup butter or margarine, salt, and pepper; beat till combined.
Carefully spoon the mashed potatoes into vegetable lined bowl, spreading smooth.
Cover with foil.
Bake in a 350Â° oven for 40 to 45 minutes or till just slightly puffed and center is hot.
Remove from oven; let stand 5 minutes.
Unmold onto serving plate.