Make a suet pastry by adding the suet to the flour with a pinch of salt, and enough water to make a firm dough. Roll out the pastry thinly and cut out a round to fit the bottom of a greased two-pint basin. Put in a layer of bacon pieces. Grate the onions and carrots, and put a little of the mixture on top of the bacon and vegetables. Continue until the basin is full, and cover with a layer of pastry. Cover and steam for two hours. Serve with gravy.