This recipe serves 6 hungry shearers or 8-10 ordinary people.

• 1 tablespoon oil
• 1 tablespoon butter
• 1 kg chopped mutton or two-tooth lamb, rolled in seasoned flour
• 3 onions, quartered
• 3 parsnips, thickly sliced
• 3 carrots, thickly sliced
• 2 sticks celery, chopped
• Meat or vegetable stock or water
• 3 tablespoons chopped parsley
• ¾ teaspoon mixed herbs
• 1 tablespoon Worcestershire sauce
• Salt, pepper and a pinch of sugar

1. Heat oil and butter in a large heavy frying pan and brown the meat, adding a little extra oil if necessary.
   
2. Push to one side and sauté the onion until transparent.
   
3. Transfer to a heavy stewing pan, adding the bits left in the bottom of the frying pan blended with a little stock or water.
   
4. Add the parsnips, carrots and celery and enough stock or water to barely cover, along with the parsley, herbs Worcestershire sauce, salt, pepper and sugar.
   
5. Simmer for about 2 hours or until the meat is tender, on a low heat.
   
6. Serve with the dumplings - recipe below.

Great winter dish.
 

• 2 cups self-raising flour
• 1 tablespoon chopped parsley
• Salt and plenty of black pepper
• About ¾ cup of milk or water

1. Put the flour, parsley, salt and pepper in a bowl and stir in the milk or water until the dough forms a soft dropping consistency.
   
2. With floury palms, lightly roll the mixture into balls and place on top of the stew while it is simmering.
   
3. Cover and cook for about 15 minutes before serving.

A very filling dish!