Take 1 turnip, 1 parsnip

From 1922:

Take 1 turnip, 1 parsnip, 1 carrot, 1 onion, 1 stick celery, 1 cupful green peas, 2 oz. tapioca, 1 oz. butter, and 1 teaspoonful flour, pepper and salt. Cut vegetables small and put in saucepan with all the other ingredients and just sufficient water to cover them. Stew until nearly cooked, then put into a piedish and cover with nice crust, and bake in quick oven until the pastry is cooked.