Mole's Favourite Deeper'n'Ever Turnip'n'Tater'n'Beetroot Pie

3 medium potatoes, peeled and chopped
4 medium carrots, peeled and chopped
1/2 pound turnips or rutabaga peeled and chopped
6 tablespoons butter
2 ounces grated cheddar cheese
salt and pepper to taste
crisp green salad (optional)
pickled beets (optional)

Preheat oven to 350*.  Place potatoes in a saucepan, cover with water, salt.
Place carrots and turnips in a second saucepan, cover with water, salt.
Boil vegetables separately until soft, 10 to 15 minutes.

Drain vegetables separately, return them to their pans and add half the
butter to each pan.  Mash until smooth, salt and pepper to taste.
(We found it easier to use the blender than to mash carrots and turnips.)

In a deep casserole dish, spread alternating layers of mashed vegetables
starting with the carrot mixture and ending with the potatoes.  Roughen
the top with a fork.

Sprinkle cheese on top and bake until cheese bubbles, about 15 minutes.
Serve with green salad and pickled beets if desired.

As dinner for two, it wasn't bad.  I don't think the salad or the beets
complemented the dish that well.  I don't think I would serve it at an SCA 
feast because in order to appreciate the visual effect of stripes of color, 
you would have to serve each table with a small glass casserole dish.  
I don't think the average feast kitchen has that many.