Mince and Dumplings


For the mince

  • 1 tbsp sunflower oil
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 celery sticks, finely sliced
  • 2 medium carrots, diced
  • 500g beef mince
  • 1 can chopped tomatoes
  • 2 tbsp tomato purée
  • 350ml water
  • 150ml red wine
  • 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 and cook the onion, garlic, celery, and carrots for 15 minutes, stirring occasionally, until soft.

  • Add the mince and cook for a further five minutes.

  • Add the tomatoes, tomato purée, water, red wine, 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 - to mix to a soft, spongy dough.

  • Use lightly floured hands to roll into small balls.

  • Place the dumplings carefully on top of the mince.

  • Cover with a tight-fitting lid and cook over medium heat for 20 minutes, or until the dumplings are cooked through and well risen.