Ingredients

• 1 (10½ oz.) can condensed mushroom soup
• 1 quantity Dry Fry Mince
• 4 oz. self-raising flour
• good pinch salt
• 1 oz. shredded suet
• 1 oz. potato, grated raw
• 1 level tablespoon dried parsley
• 4 tablespoons cold water

Method

1. Stir the soup into the meat mixture and put in a saucepan over a medium heat.
2. Mix the topping ingredients together to form a soft but not sticky dough.
3. Roll out the dough to a circle to fit the saucepan.
4. When the meat mixture is simmering, place the topping in position, cover and cook for 30 minutes, until the topping is risen and cooked through.
5. To serve, cut the topping into wedges.

Notes