Mince and dumplings

Old-fashioned savoury mince with carrots and onion, topped with fluffy suet dumplings steamed right in the pan. Serve with cabbage.

Ingredients

• 500 g Beef mince
• 10 ml Vegetable oil
• 1 Onions, chopped
• 250 g Carrots, diced
• 15 g Plain flour
• 15 g Tomato purée
• 1 Beef stock cubes, made up with 600ml hot water
• 10 ml Worcestershire sauce
• 1 g Black pepper
• 150 g Self-raising flour
• 75 g Vegetable suet
• 1 g Salt
• 1 g Mixed herbs
• 0.5 Green cabbage, shredded

Method

1. Heat the oil in a wide, deep pan with a lid and brown the mince, breaking it up.
2. Add the onion and carrots and cook for 5 minutes until the onion softens.
3. Stir in the flour and tomato purée, then the stock, Worcestershire sauce and pepper. Simmer for 20 minutes. It should be quite loose, as the dumplings soak some up.
4. Mix the self-raising flour, suet, salt and herbs, then add about 100ml cold water and bring it together into a soft, slightly sticky dough. Roll into 10 small balls with floured hands.
5. Sit the dumplings on top of the bubbling mince, leaving room between them, put the lid on and cook without lifting it until they've doubled in size and are fluffy all the way through.
6. Meanwhile, cook the cabbage in a little boiling water until just tender, then drain.
7. Spoon the mince into bowls with two dumplings each and the cabbage on the side.