Mince and dumplings

🥘 Mince and dumplings – full recipe

✅ Ingredients:

For the mince:

• 500 g beef mince
• 1 large onion, diced
• 2 carrots, sliced
• 2 garlic cloves, minced
• 2 tablespoons of tomato purée
• 2 tbsp Worcestershire sauce
• 1 beef stock cube (or 400 ml beef stock)
• 400 ml boiling water (if using a stock cube).
• 1 tsp dried thyme or mixed herbs
• Salt and black pepper to taste.
• 1 tablespoon plain flour (for thickening).
• 1 tablespoon of oil (vegetable or sunflower).
• Optional extras: a handful of frozen peas or mushrooms.

For the dumplings:

• 200 g self-raising flour
• 100 g suet (beef or vegetable).
• pinch of salt
• Cold water (about 6–8 tbsp)

🔪 Method:

1. Cook the mince stew:

1. Heat the oil in a large, oven-safe pan or deep tray.
2. Add the diced onion and cook until soft (about 5 minutes).
3. Add the garlic and carrots. Cook for a further three minutes.
4. Add the minced beef and brown it thoroughly.
5. Stir in the tomato purée and cook for a further 1–2 minutes.
6. Sprinkle the flour over the mixture and stir through.
7. Then add the Worcestershire sauce, herbs and stock (or a stock cube dissolved in boiling water).
8. Bring to the boil, then simmer uncovered for 20–25 minutes until thickened.
9. Season with salt and pepper. Add the peas, if using.

2. Make the dumplings:

1. In a bowl, mix together self-raising flour, suet and a pinch of salt.
2. Gradually add cold water, mixing until a soft but firm dough forms.
3. Divide the dough into six equal-sized dumplings. Roll them gently into balls, then flatten them slightly (as shown in the image).

3. Bake:

1. Preheat your oven to 190°C (375°F).
2. Place the dumplings on top of the mince mixture.
3. Transfer the whole tray to the oven and bake uncovered for 25–30 minutes or until golden and crisp on top.

🍽 Serving suggestions:

Serve hot with:

• Mashed potatoes
• Green beans or peas
• Pickled red cabbage or crusty bread.

ENJOY