Dr Mobeus
Savoury Mince and Dumplings
Mince and dumplings is the dinner your nan used to make and there is a reason it never went away. Rich savoury mince, soft carrots and dumplings like little clouds floating on top. At about 55p a portion it feeds a family of four for less than the cost of one ready meal.
The trick is in the simmer. Let the mince cook down until the gravy is thick and the flavour goes deep. The dumplings steam on top and soak up all that goodness from underneath.
Batch cook the mince base and freeze it, then just whip up fresh dumplings on the night for a 20 minute dinner that tastes like it took all day.
Savoury Mince and Dumplings
Ingredients
Method
- Brown the mince in a large pan over medium-high heat, breaking it up with a wooden spoon, for about 5 minutes.
- Add the onion and carrots and cook for another 5 minutes until the onion is soft.
- Sprinkle over the tablespoon of flour, stir well, then crumble in the stock cubes and add 500ml hot water.
- Add the Worcestershire sauce and dried herbs. Simmer gently for 40 minutes until the mince is thick and glossy.
- Meanwhile, make the dumplings: mix the 150g flour and suet with a good pinch of salt and pepper, then stir in cold water a tablespoon at a time until you have a soft, slightly sticky dough. Roll into 8 balls.
- Drop the dumplings onto the top of the mince, put the lid on and simmer for 15 to 20 minutes until the dumplings are fluffy and cooked through. Do not lift the lid while they cook.
- Serve straight from the pan.
Tips and Variations
The dumpling dough should be soft but not wet. If it sticks to your hands, dust with a little more flour. Swap the suet for grated cold butter at a push. Add a teaspoon of mustard powder for extra savoury depth, and a handful of frozen peas at the end for colour.
