method
1. Melt the butter in a frying pan and lightly brown the meat.
2. Peel the turnip and onion and dice. Parboil in water for 10 minutes. Drain well.
3. Arrange the meat and the vegetables in layers in a deep pie dish. Pour in the cream and season well.
4. Cover with the pastry crust and glaze.
5. Bake at 200 - 220°C (400 - 425°F) gas mark 6 - 7 for 10 minutes, then reduce the heat to 180°C (350°F) gas mark 4 and cook for a further 30 - 35 minutes.
