The New Zealand Railways Magazine, Volume 11, Issue 6 (September 1, 1936)
3 lbs. turnips, 3 lbs. carrots, 2 onions, 4 oz. cheese, 2 1/2 oz. butter, breadcrumbs, pepper and salt, little water. Prepare and slice the vegetables finely. Melt the butter in a saucepan. Add vegetables and water, then simmer until tender. Turn into buttered piedish and grate cheese over the top. Sprinkle with the breadcrumbs, dot with pieces of butter, and bake in hot oven until the top is browned.