Minced beef casserole with dumplings

Servings: 4

Ingredients

  • 500g minced beef or lamb

  • 1 onion (peeled and finely chopped)

  • 4 carrots (peeled and chopped)

  • 1 pint of beef or lamb stock

  • A dash of Worcester sauce

  • 1 tablespoon of oil

  • 250g pepper

  • 125g self raising flour

  • Reduced fat vegetable suet

  • Pinch of salt

Method

  • Heat a large frying pan and stir fry the mince until brown

  • Add the onion and carrots, stir until soft - add some stock if needed to prevent sticking

  • Add the stock and Worcester sauce and bring to the boil

  • Simmer for 20 minutes until the vegetables are soft and the sauce has thickened

  • Make your dumplings (instructions below)

  • When the mince is cooked add the dumplings to the pan, put a lid on and leave to simmer for 15 to 20 minutes until the dumplings are soft

  • For crispy topped dumplings, place the meat in a casserole dish and add dumplings on top before putting the dish in the oven (without a lid) and cook for 15 to 20 minutes at 180° / Gas Mark 4 until crispy

To make the dumplings:

  • Sift the flour and salt into bowl, add the suet and mix with water to create a sticky dough

  • Make 6 to 8 small balls using floured hands