Lacks the suet dumplings which makes the stew (and what makes the stew vulgar) though yours will probably make a richer version. Have never seen proper suet (supposedly fat from around lamb kidneys) so I had to use frozen lard instead. Didn't have enough beef drippings in the fridge (it's saved for Yorkshire pudding).

Next batch of stew meat will go into a steak and mushroom pie (never acquired the taste for kidneys).

Not sure if I can make the pastry like this though