Ok, ok... this isn't 100% original but I've made some definate improvements and clarifications to this recipe. This has become one of my favorites and works well with the "meat and potatos" crowd. You can easily stick this dish in at Thanksgiving right along side your turkey and stuffing. I like to eat it as a main dish however. Goes well with a soup or perhaps Tempeh Bourguignonne. Don't forget the buttermilk biscuits.
This dish tastes great right out of the oven and smells delicious especially when you are at the carrot and onion stage but it is best reheated. When you first make it, it has the tendancy to be slightly on the runny side but when reheated it is more solid than a lasagna. Give this recipe a try. The results are suprisingly good.