Root Vegetable Stew With British Suet Dumplings

1. 1

   Preheat the oven to 190u00b0C (Gas Mark 5 / 375u00b0F).

2. 2

   In a large, oven-proof saucepan, heat the oil and add the Quorn mince, onion and leek. Fry gently for 5 minutes, or until the vegetables are slightly soft. Add the remaining stew ingredients and bring to a simmer. Ensure the water reaches to the same level as the vegetables.

3. 3

   Cover the pan with a lid, and place in the oven. Cook for 1 hour, stirring halfway, until the potatoes and other vegetables are soft.

4. 4

   For the dumplings, in a small bowl, mix the flour and suet, and add a little water at a time. You may not need to use the entire amount of water, or you may need a little more. Stop when the mixture forms a sticky dough. Season generously with salt and pepper, and any herbs and spices you wish to add.

5. 5

   Spoon the dumpling mixture on top of the stew in several dollops, being sure to leave a little room for them to expand. Return the pan to the oven, uncovered, for 15-20 minutes, or until the dumplings can be speared with a knife that comes out clean.

6. 6

   Dish out the dumplings. If needed, add another spoonful or two of gravy granules to thicken the sauce, and then serve hot.

* Per serving · 4 servings · Values may vary.