1 lb (450 g) stewing steak
1 onion, sliced
2 carrots, sliced
salt and pepper
1 lb (450 g) potatoes, sliced
1 pint (600 ml) beef stock
1 small turnip
1 onion, sliced
2 carrots, sliced
salt and pepper
1 lb (450 g) potatoes, sliced
1 pint (600 ml) beef stock
1 small turnip
to make the pastry
1/4 teaspoon baking powder
3/4 cup (100 g) 4 oz flour
2 oz (50 g) suet, grated
1 pinch of salt
water
3/4 cup (100 g) 4 oz flour
2 oz (50 g) suet, grated
1 pinch of salt
water
method
1. Cut the meat into cubes and put into a casserole with the stock.
2. Add the vegetables to the pan with the seasoning. Simmer for 1 hour.
3. Add the potatoes and boil for a further 15 minutes.
4. Make the pastry by combining the flour, suet, salt and baking powder and mixing to a dough with the water.
5. Roll out the pastry and cover the top of the stew with it.
6. Put the lid on and simmer for half an hour until the pastry is done.
7. Brown the top before serving in the pan.
2. Add the vegetables to the pan with the seasoning. Simmer for 1 hour.
3. Add the potatoes and boil for a further 15 minutes.
4. Make the pastry by combining the flour, suet, salt and baking powder and mixing to a dough with the water.
5. Roll out the pastry and cover the top of the stew with it.
6. Put the lid on and simmer for half an hour until the pastry is done.
7. Brown the top before serving in the pan.
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