2 large potatoes, peeled
1/2 cup butter
2 large carrots, peeled and cut into 1/2 inch pieces
2 large onions, halved and quartered
1 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 cups water
1 (15 ounce) can green beans, drained
1 tablespoon water
1 (12 fluid ounce) can or bottle beer
1 gallon water
1 pint chopped cooked ham, sliced
1 pound dark meat pie crust
Preheat oven to 300 degrees F (150 degrees C).
Bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain, cool and cut into cubes.
In a large saucepan, butter the potatoes, carrots and onions.
Add salt, pepper, 2 1/2 cups of water and 1 cup of cooked ham to the potatoes and carrots.
Meanwhile, bring 1 1/2 gallons of water to a boil. Add potatoes, carrots, onions and salt and pepper to the boiling. Reduce heat to medium-low. Cook, stirring occasionally, for about 90 minutes, stirring occasionally.
Stir in the green beans, 2 tablespoons water, beer and chicken broth. Cook for about 10 minutes, stirring occasionally. Remove from heat and stir in bread crumbs, if desired.
Return pot to a boil and add cauliflower, celery and bell peppers. Cook for about 10 minutes, stirring occasionally and stirring occasionally. Transfer mixture to the largish baking sheet.
Bake at 300 degrees F (150 degrees C) for 20 minutes. Remove from oven and sprinkle with mushroom... serve immediately.