An early Cumbrian recipe still made in many places in the north of England. It is really a form of pottage.
A large heavy saucepan with straight sides and a lid is required. When serving, it is necessary to cut out one section of crust in order to lift off the remainder. It is intended to be served straight on to plates, but the crust can be lifted and cut into portions and the meat and vegetables poured on to a dish.
Drain the beans and put them in a saucepan with fresh water. Add
Meanwhile, bone the lamb and cut in ½ inch (1cm) cubes. Roll the cubes and the kidneys in seasoned flour. Fry the bacon in the butter in a saucepan. When it begins to crisp, put in the lamb and kidneys and shake well. Roll the onions, carrots and other root vegetables in seasoned flour, add them to the pan and continue frying for 5 minutes with the lid on, shaking well from time to time.
Remove the pan from the heat and pour in the stock, which should almost cover the meat and vegetables. Add the beans and the thyme and season rather highly. Bring to the boil and allow to simmer while you roll out the suet crust to about
After 1 hour the pot pie should be ready. When the lid is lifted the crust will be well risen, fluffy, and flavoured by the stew.
©1980 The Estate of Elizabeth Ayrton