I have fond memories of having this dish with my family when I was growing up. My mother had to think of ways to stretch a meal to feed a family of five as well as something her finicky kids would all enjoy ... and actually eat. This was one of her many recipes that was a hit with me and my brothers. It's was easy, quick, and goes a long way. There were never any leftovers. When I decide to make this meal and want to use fresh carrots I save some time by peeling and slicing the carrots up the day before, cook in melted salted butter until semi-soft, and store in an air-tight container in the refrigerator. Just dump 'em in along with the peas after the meat has been browned up. Have fun changing things up or tweeking it to suit your tastes. I make it this way because my husband is a meat and potatoes man -- nothing fancy. Just some good eatin'.