Mince and Dumnplings

1. 1

   Over a high heat fry the mince briskly in a pan or in a fireproof casserole, stirring it to break it up completely - a potato masher is very good for this.

2. 2

   add the prepared vegetables, then stir in the 2 oz flour and continue frying for a few minutes longer.

3. 3

   Stir in the stock and bring the mince to the boil season it with salt and pepper.

4. 4

   Transfer it to a casserole cover with a lid and cook it in a warm oven about gas mark 3/325F/160C for about an hour.

5. 5

   The Dumplings - Sift the 12 oz self raising flour with a good pinch of salt and pepper., Stir in the shredded suet then bind the mixture with cold water to make a soft dough.

6. 6

   Dust your hands with flour and form the mixture into balls, place them on top of the mince.

7. 7

   Cover the dish and return the mince to the oven for a further 20 to 25 minutes or until dumplings are cooked through.

8. 8

   Serve the mince and dumplings with carrots.

* Per serving · 4 servings · Values may vary.

No additional tips available.