Mince and Dumplings
This comforting dish has roots tracing back to humble beginnings during times of economic constraint, where it was created by working-class families in North East England. Historically, mince and dumplings was a thrifty solution to utilise leftover meat, often minced or ground, combined with hearty vegetables to create a filling stew. The dumplings, simple mixtures of flour, suet and water, were added to the bubbling concoction to stretch the meal further. Over the year, variations of this dish have emerged, adapting to local ingredients and tastes. Despite its modest beginnings, mince and dumplings has endured as a cherished comfort food, offering a delightful combination of savoury flavours and comforting textures that continue to satisfy both the palate and the soul.
Mince and Cheddar/Herb Crispy Dumplings
A hearty comforting dish that is simple to prepare and cook.
Servings: 4
Ingredients
For the Dumplings:
- 250 g Self Raising Flour
- 125 g Beef Suet
- 1 tsp Fine Sea Salt
- 50 g Mature Cheddar
- 1 tsp Fresh Thyme Leaves Picked, Discard the Stalks and Finely Chop
- 1 tsp Fresh Rosemary Leaves Picked, Discard the Stalks and Finely Chop
- 2 tbsp Fresh Parsley Leaves Picked, Discard the Stems and Finely Chop
- 3 tbsp Milk Add More or Less, One Drop at a Time
For the Meat and Sauce
- 500 g Beef Mince
- 2 Medium Onions Brunoise – Very Small Diced Cube
- 1 Large Carrot Macedoine – Diced Cube
- 2 Celery Stalks Brunoise – Very Small Diced Cube
- 2 Garlic Cloves Minced
- 150 g Chestnut Mushrooms Sliced Thinly
- 2 tbsp Olive Oil
- 400 g Peeled Plum Tomatoes
- 1 tbsp Tomato Paste
- 1 tsp Worcestershire Sauce
- 500 ml Beef Stock Knorr Rich Beef Pot
- 1 tsp English Mustard
- 1 Bay Leaf
- 1 tsp Sea Salt Adjust to your Taste
- 1 tsp Fresh Ground Black Pepper Adjust to your Taste
- 1 tsp Cornflour Mixed with 3 tsp water to thicken at the end
Instructions
For the Dumplings
- Sieve the self raising flour and salt into a large mixing bowl.
- Add in the beef suet, cheese and herbs and mix together to combine.
- 1 tbsp at a time pour in the milk, using a cutlery knife to mix it together until everything is combined together and the dumplings are a little sticky. Cover and rest for 10 minutes while you start preparing the meat and sauce.
- Pre-heat your oven to 200℃/392℉/Gas Mark 6. Line a baking tray with greaseproof paper.
- Using a dessert spoon, lift a heaped lump of the dumpling mixture onto the prepared baking tray. Leaving a gap between each one, for expansion as it cooks.
- Pop them into the oven and set a timer for . Remove once they are golden on the outside.
For the Meat and Sauce
- Heat up a large frying pan on a high heat, and once hot drop it the olive oil.
- Fry your mince off in smaller batches so that it browns off and doesn't stew in its own liquids. Set the cooked mince aside in a bowl. (If using a leaner mince, add another tbsp olive oil if necessary and wait until its hot before adding more uncooked mince)
- Lower the heat of the frying pan to a medium heat, add the remainder tbsp of olive oil and add your onion, carrots, celery, garlic and bay leaf. Cook down gently until they are soft and translucent, but not browned for , stirring often to get an even cook.
- Add in the mushrooms. Cook until browned.
- Then add the tomato paste and English mustard, mix together for a few minutes.
- Tip the cooked beef mince and any resting juices back into the pan. Stir it all together.
- Add the can of peeled plum tomatoes. Breaking the tomatoes up with your cooking spoon and turn up the heat until they bubble, and then reduce the heat back down and simmer for
- Pour in the rich beef stock and the Worcestershire sauce and stir.
- Taste and then season with sea salt and fresh ground black pepper.
- Add the cornflour slurry and cook to thicken if the gravy is still watery.
- Serve onto plates and pop a dumpling or two on top depending on the size you have made them. Enjoy!
Notes
If for any reason you would prefer plain dumplings, (i.e. you are lactose intolerant), then omit the cheese and milk and just use water to bind the dough to make herby dumplings.
The dumpling is extremely versatile and doesn’t need to be confined only to cheese and herbs. You could add some finely diced onion. Or some finely diced leek where I would add the cheese and herbs. Get creative and play around with it if you wish!