for the pastry
34 cup (100 g) 4 oz flour
14 teaspoon baking powder
4 - 5 tablespoons water
for the flavouring
200 g (8 oz) lean mutton/lamb
1 onion
a few sticks of celery
1 pint (600 ml) stock
2 oz (50 g) suet
large pinch of salt
6 large potatoes, sliced
3 carrots
1 large turnip
salt and pepper
1. Cut the meat into cubes and put them into a casserole with the stock.
2. Clean, prepare and slice the carrots, onion, turnip and celery and add them 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, grated suet, salt and baking powder with the water to make a dough.
5. Roll out the pastry and cover the top of the stew with it.
6. Put the lid on the casserole and simmer for half an hour until the pastry is done.
7. Serve in the pan.
