method
1. Melt the dripping in a heavy-based pan and fry the meat to seal on all sides. Add the onion and cook for 3 - 4 minutes.
2. Stir in the flour, then gradually add the stock, stirring until thickened and boiling.
3. Add the carrots to the pan with the rosemary, Worcestershire sauce and seasoning. Cover and simmer for 30 minutes. Turn into a 1.7 litre (3 pint) pie dish and cool.
4. In a bowl, stir the suet into the flour with enough cold water to mix to a light manageable dough. Roll out on a lightly floured surface and use to cover the pie dish.
5. Bake at 200°C (400°F) mark 6 for 35 minutes, or until the crust is crisp and golden.
serving amount
serves 8
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