Filling, comforting & tasty...the perfect dish for cold winter nights, need I say more?! Savoury mince with lovely cheesy dumplings, slightly crispy on the outside but light & fluffy on the inside! Add extra veg to the mince if you like but I've kept it simple here with just onion & carrot.
Serves 4 Approx 91p per serving
Prep time 20 minutes Cooking time 25 mins
500g minced beef
1 onion, chopped
1 medium carrot, finely diced
2 tbsp tomato puree
1 tbsp worcestershire sauce
300 ml beef stock plus 1 extra stock cube
1 tsp dried parsley (optional)
salt & pepper
For the dumplings:
300g self raising flour
150g suet (beef or veg whatever you have/prefer)
60g grated cheddar
Brown the mince in batches in a large frying pan over medium heat. Set aside.
Add 2tbsp oil to the pan & cook the carrot for 5-6 minutes then add the onion & cook until soft.
Stir in the tomato puree & cook for 5 minutes then add the parsley & worcestershire sauce & stir again.
Add the mince back into the pan & mix everything together. Pour in the stock, season with salt & pepper, stir again & allow to simmer for 15 minutes.
Remove the pan from the heat & set aside to cool slightly while you make the dumplings.
Put the flour, suet & cheese into a large mixing bowl & season with pepper.
Mix the dry ingredients together then add enough cold water to make a pliable dough.
Bring the mixture together with your hands & divide into 8 equal portions.
Rub your hands with a little extra flour & roll each portion of dough into a ball.
Heat the oven to 200C/Fan 180/Gas 6
Transfer the mince to an ovenproof dish & arrange the dumplings on top.
Place in the oven for 25 minutes until the dumplings are golden & a little crispy on top.
Serve with extra veg if you like.