1 lb lamb shoulder, cubed
2 tbsp shortening
1 1/2 cps water
1 1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 clove garlic, chopped
1/4 cp pearl barley
1 cp carrots, cubed
1 onion, chopped
3/4 cp diced potatoes
1/4 cp diced celery
1 cp peas
1 tsp worcestershire sauce

Batter Crust:

1 3/4 cps sifted all-purpose enriched flour
1/4 cp unsifted soya flour
1/2 tsp salt
2 tsp baking powder
3 tbsp melted shortening
1 cp milk
1 egg, well beaten

Instructions

1 - Flour lamb anc=d brown in hot shortening.
2 - Add water, seasonings, garlic and barley.
3 - Cover and simmer about 1 hour or until meat and barley are almost tender.
4 - Add vegetables, except peas. Cook until tender.
5 - Add remaining ingredients; pour into greased casserole.
6 - Bake in hot oven (400 degrees) 15 minutes.
7 - Cover with Batter Crust
For crust, sift dry ingredients, add shortening, milk, and beaten egg.
Stir only until well mixed.
Spoon onto lamb casserole and bakle at 400 degrees for 30 minutes.
Serves 5.