Mince and Dumplings

Mince and Dumplings

Mince and Dumplings Recipe



For the Mince

2 tbsp sunflower oil

1 large onion, thinly sliced

2 garlic cloves, finely chopped

2 celery sticks, peeled, finely sliced

2 medium carrots, diced (or baby carrots whole)

500g lean beef mince

1 x 400g can chopped tomatoes

2 tbsp tomato purée

350ml beef stock

150ml red wine

pinch caster sugar

1 bay leaf

salt and freshly ground black pepper


For the Dumplings

250g self-raising flour, plus extra for rolling

125g shredded beef suet

½ tsp fine sea salt

2 tbsp chopped fresh parsley



  • Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown
  • Add the mince and cook for a further five minutes while stirring the mince to cook evenly
  • Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally
  • For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water - you’ll need around 200ml/7fl oz - to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls
  • Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen.

This rich mince dish with light fluffy dumplings to soak up the sauce is comforting, filling, and sooo satisfying!