Mince & Dumplings

Comfort food at it’s finest! Cheap and cheerful mince, in a rich flavourful gravy, topped with soft dumplings, perfect on a cold autumnal day.


  • 500g lean beef mince
  • 1 brown onion, diced
  • 3 cloves of garlic, minced
  • 2 tbsp tomato puree
  • 2 tbsp Worcestershire sauce
  • 2 tsp mixed dried herbs
  • Black pepper
  • 1 very low salt beef stock cube
  • 2 handfuls of roughly chopped potatoes
  • 3 large carrots peeled and cut into big chunks
  • 300g of self raising flour or GF alternative*
  • 150g of beef or vegetable suet (can sub for butter)


Fry the onion in a little oil for 3-5 minutes until translucent. Then add the mince and garlic, break up with a wooden spoon and cook till the mince has browned. 

Add the tomato purée and cook for 2 minutes. Then add the Worcestershire sauce, herbs, black pepper and crumble in the stock cube.

Add enough boiling water to cover the mince plus an extra inch. Add the potatoes and carrots, stir and allow to come to a boil. Lid on, and simmer on a medium low heat for 1-2 hours.

To make the dumplings, mix the flour and suet together with enough water to make a firm dough. Roll into balls and place in the stew, lid back on and cook for 20-25 minutes till puffed up. Serve and enjoy.

Leftovers can be kept in the fridge for 2 days or frozen for 3 months, reheat in the oven or microwave until piping hot throughout.

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