Preparation In a large casserole add the onion, chopped and the minced beef or chuck steak. Mix together.Peel and chope your potatoes into cubes, about an inch sized. Add these to the beef/onion.Season with salt and pepper and cover with enough water so that the potatoes are just covered. Cover dish with a lid.Place in a hot oven - preheated to about 200c, for about an hour - take out and stir, then turn the oven down to about 150c, replace lid and continue to cook for about another hour and a quarter.While the pie is cooking, make up your suet crust by mixing the flour and suet with enough water to form a dough. Roll out so it's thick-ish and wide enough to fit across your casserole dish.After alloted time, take out pie, top up with boiling water if it looks a bit dry and then place the suet lid on it. Replace and bake for another half hour until crust is browned slightly.You can serve this straightaway, but it is better if you leave it to get cold and then reheat it the day after when all the flavours have matured. Reheat by taking out individual portions with some crust and either microwave or place in a hot oven to thoroughly heat through. Traditionally this is served with peas and pickled beetroot.