Mince and Dumplings
Tender minced beef simmered in a rich, savoury brown gravy and crowned with fluffy suet dumplings. A comforting North East English classic.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 610 kcal
Equipment
- •casserole dish with lid
- •mixing bowl
- •wooden spoon
- •chopping board
- •sharp knife
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 32 g
- carbs
- 44 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 610 kcal
Instructions
- 1
Heat the sunflower oil in a large flameproof casserole dish over medium-high heat on the hob.
- 2
Add the minced beef and fry for 6 to 8 minutes until thoroughly browned, breaking it up with a spoon.
- 3
Add the diced onion and carrots, cooking for 5 minutes until soft and lightly coloured.
- 4
Sprinkle the plain flour over the mince mixture and stir well for 1 minute.
- 5
Pour in the hot beef stock and Worcestershire sauce, stirring constantly to prevent any lumps.
- 6
Season with salt and pepper, then bring to a gentle simmer on low heat.
- 7
In a mixing bowl, combine the self-raising flour, suet, chopped parsley, and a pinch of salt.
- 8
Stir in roughly 100 ml of cold water gradually until a soft, pliable dough forms.
- 9
Divide the dough into 8 equal portions and gently roll each into a round ball.
- 10
Carefully sit the dumpling balls directly on top of the simmering mince.
- 11
Cover with a tight lid and simmer over low heat for 20 minutes until puffed and soft.
- 12
Uncover and place briefly under a hot grill for 3 minutes if you prefer lightly browned tops.
Chef's tips
Handle the dumpling dough as lightly as possible to keep the texture fluffy rather than dense. If you enjoy a crisp exterior on your dumplings, finishing them under a hot grill is an easy way to achieve it.
Ingredient substitutions
- shredded beef suet → shredded vegetable suet or chilled, grated unsalted butter
- rich beef stock → hot water mixed with 1 tsp beef extract paste such as Bovril
Storage
Store leftovers in a sealed container in the fridge for up to 3 days.
Reheating
Reheat gently in a covered casserole dish on the hob over low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Adding too much water to the dumpling dough, which makes the dumplings sticky and heavy.
- •Lifting the lid frequently during simmering, allowing steam to escape and preventing dumplings from puffing up.
- •Boiling the mince too violently, which can cause the dumplings to break apart into the gravy.
Serving suggestions
Cooked Mince and Dumplings?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from North East England
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
