Melt the lard in a large, heavy cast-iron pot with a lid, fry the onion and beef until the meat is lightly browned add the carrots, swede, leeks, and parsley, and just enough beef stock to cover.
Bring to a boil reduce the heat and simmer for 45 minutes.
Meanwhile, sift together the flour, baking powder and salt add the suet and mix together well add enough ice water to make a dough just like a suet crust (it is a suet crust).
Add the potatoes and gently cook for a further 15 minutes
Roll out the dough, using the pan lid as a guide, into a circle that will just fit inside the pan. Lay this circle of dough over the meat and vegetables cover the pan with the lid and cook gently for ? an hour or until the pastry is done, if you want you can take the lid off and give another 10 minutes uncoverd so as the pastry top gets a little colour and crispiness about it.
Serve and Enjoy!
What I can tell you is that almost every household in the Hodder valley area seemed to have a version of it and it is reet tasty and filling and just reet on a cold winter?s day.
Chuck is one of the more economical cuts of beef and here in the United Kingdom, this cut is generally referred to as "braising steak". It is on the whole well liked for use as minced/ground beef, due to its richness of flavour and balance of meat and fat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (465g)|
|Recipe Makes: 6|
|Calories from Fat: 44 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 4.1mg||1 %|
|Sodium 303.1mg||10 %|
|Potassium 967.5mg||25 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 29.5g|
|Protein 6.8g||10 %|
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Calories per serving: 204
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