Mince and Dumplings
Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
For the Mince
-
1 tbsp vegetable oil
-
1 onion, finely chopped
-
2 garlic cloves, minced
-
2 carrots, peeled and diced
-
500g (1 lb) minced beef
-
1 tbsp tomato purée
-
1 tbsp Worcestershire sauce
-
1 tbsp plain flour
-
400ml (about 1½ cups) beef stock
-
Salt and black pepper, to taste
-
Optional: 1 tsp dried thyme or mixed herbs
For the Dumplings
-
200g (1½ cups) self-raising flour
-
100g (about ½ cup) shredded suet (beef or vegetable)
-
A pinch of salt
-
Cold water, to mix (around 5–7 tbsp)
Instructions
Step 1: Cook the Mince
-
Heat the oil in a large, deep frying pan or casserole dish over medium heat.
-
Add the onion and cook until soft (about 5 minutes), then add garlic and carrots. Cook for another 2–3 minutes.
-
Add the minced beef and cook until browned all over, breaking it up with a spoon.
-
Stir in the tomato purée, Worcestershire sauce, and flour. Cook for 1–2 minutes to remove the raw flour taste.
-
Pour in the beef stock and bring to a simmer. Season with salt, pepper, and herbs if using.
-
Cover and simmer gently for 30 minutes, stirring occasionally.
Step 2: Make the Dumplings
-
In a mixing bowl, combine the flour, suet, and salt.
-
Gradually add cold water, mixing with a fork, until you get a soft but not sticky dough.
-
Divide and roll into 8 small dumplings.
Step 3: Cook the Dumplings
-
After the mince has simmered for 30 minutes, remove the lid and place the dumplings on top of the mince.
-
Cover with a lid and simmer gently for 20 minutes, until the dumplings are puffed and cooked through.
-
For slightly crisp tops, you can remove the lid for the final 5–10 minutes, or finish under a hot grill for 3–4 minutes.
Serving Suggestions
-
Serve hot with mashed potatoes, green peas, or buttered cabbage.
-
For extra richness, stir a splash of red wine or a teaspoon of marmite into the mince while it simmers.
Would you like a vegetarian version, or would you prefer to cook the mince in the oven instead of stovetop?
