Mince and Dumplings
Mince and Dumplings, one pot recipe
Equipment
- 1 Oval cooking dish Approx size 12" x 8"
- 1 Mixing Bowl for Dumping mix
- 1 Wooden spoon for stirring mixture
- 1 Desert spoon for measuring water for dumplings
- 1 Measuring Jug for boiling water for gravy
Ingredients
- 750 g Beef mince Lean / low fat ideally
- 1 tin Sliced carrots
- 1 tin Chopped tomatoes I use napolina
- 1 tin Peas I use "Marrowfat" don't like Garden
- 4 Beef oxo cubes for gravy mix
- 4 pints Boiling water for gravy mix
- 1 cup Gravy granules add to your own thickness
- 3 Boxes Dumplings mixture if using "Atora Suet", use double the amount of flour to weight of Suet (450g of SR flour I believe from memory)
Instructions
Main Recipe Mixture
- Add the beef mince to the dish, seperate out with fingers
- Add the peas, carrots and chopped tomatoes
- Boil the kettle, add in the oxo cubes and gravy granules
- Poor over the mixture over the dish ingredients
- Add more boiling water as needed so it just covers the mince
- Stir the bowl so everything is mixed
- Place in a oven at 180'c (Fan Temp)
- Cook for 30 mins
Dumpling Mixture
- Make up the dumplings, if using instant mix (3 packets needed)
- Make up the dumpling mixture (either premade) or made with Suet/Flour
- Add to the mixture after 30 mins, cook for another 20 and remove
Notes
This is down to personal preference, when it comes to the Gravy have it as thick as you want. I personally don't like running gravy so I have it quite thick, I think it adds to the taste.
It's better to add a bit at a time because it thickens up quite quickly. If you add Gravy granules leave it for a minute before you add any more
Add in your own condiments to suit, I prefer Tomato Sauce for a bit more flavour
For any leftovers. Put them in a microwave for around 5 mins with a plate cover and reheat back to warmth again for secondary servings.
