2 c. diced lamb or mutton
1/2 c. diced carrots
1/2 c. peas, cooked or canned
1 c. gravy or thickened stock
Cut into small pieces any left-over lamb or mutton. Cook the carrots
until they are soft, add them, together with the peas, to the meat, and
pour the gravy or thickened stock over all. Simmer gently for a few
minutes. Line patty pans with a thin layer of baking-powder biscuit
dough, fill with the mixture, and cover the top with another thin layer
of the dough. Bake in a quick oven until the dough is baked.
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