Individual pies are always welcome, but when they are made of lamb or mutton they are especially attractive. The proportions required for pies of this kind are given in the accompanying recipe.
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.