First up you make the filling. A nice mix of onions, garlic, celery, and carrot.
After simmering that for a bit you put in the dumplings you have prepared. The recipe calls for suet - something I haven't ventured into. I normally just use butter for dumplings. However, in the interests of scientific endeavours I purchased some Shreddo and launched into my first suet experience. As it turns out, it was super easy to use. I'm not sure what I envisioned from it - the name sort of implies strange noodle shreds of fat or something.
I was a bit distressed to learn I needed parsley given my garden is a scene of desolation and despair owing to DH's war on oxalis. I went out there to ponder it and I noticed some little parsley plants surging forth so was most gratified to harvest them!
The whanau were pretty pleased with the pie. I thought the suet made the dumplings more porous and lighter but in fact we all thought the ones I make with butter were preferable. I think it's because we're used to a 'more-firm-to-the-bite' mouth feel. It will be interesting to try the suet in some of the other pies in the book later.