The Ultimate Comfort Food: A Simple Mince and Dumplings Recipe

Mince and dumplings – the quintessential British comfort food. This hearty, warming dish is perfect for a chilly evening and surprisingly easy to make. This recipe focuses on simplicity and deliciousness, ensuring a fantastic result even for beginner cooks. Let's dive in!

Ingredients:

For the Mince:

• 500g minced beef (or a mix of beef and lamb)
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato purée
• 400g can chopped tomatoes
• 150ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• 1 tbsp olive oil

For the Dumplings:

• 200g self-raising flour
• 1 tsp baking powder
• 50g suet (vegetable suet is a good alternative)
• Pinch of salt
• 100-150ml cold water

Instructions:

Making the Mince:

1. Brown the meat: Heat the olive oil in a large, deep pan or Dutch oven over medium-high heat. Add the minced beef and brown it well, breaking it up with a spoon. Remove the beef from the pan and set aside.
2. Sauté the vegetables: Add the onion, carrots, and celery to the pan and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. Add the flavour: Stir in the tomato purée and cook for 1 minute. Then, add the chopped tomatoes, beef stock, Worcestershire sauce, thyme, oregano, salt, and pepper. Bring to a simmer.
4. Combine and simmer: Return the browned beef to the pan. Reduce the heat to low, cover, and simmer for at least 30 minutes, or longer for a richer flavour. The longer it simmers, the more tender the meat will become.

Making the Dumplings:

1. Combine dry ingredients: In a large bowl, sift together the self-raising flour, baking powder, and salt.
2. Add the suet: Add the suet and mix well.
3. Gradually add water: Gradually add the cold water, mixing with a knife until a soft, slightly sticky dough forms. Don't overmix.
4. Shape the dumplings: Using a teaspoon or a small spoon, drop spoonfuls of the dumpling mixture onto the simmering mince. Don't overcrowd the pan.

Cooking the Dumplings:

1. Cover and simmer: Cover the pan and simmer gently for 15-20 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid during cooking, as this can cause the dumplings to collapse.

Serving Suggestions:

Serve your delicious mince and dumplings hot, straight from the pan. A dollop of creamy mashed potatoes or some steamed green vegetables make excellent accompaniments. You can also add a sprinkle of fresh parsley for extra freshness.

Tips for Perfect Mince and Dumplings:

• Don't overwork the dumpling dough: Overmixing will result in tough dumplings.
• Use good quality mince: The flavour of the mince is crucial to the overall taste of the dish.
• Adjust seasonings to your taste: Feel free to experiment with different herbs and spices.
• Make it your own: Add other vegetables, such as mushrooms or peas, to the mince for extra flavour and nutrition.

This recipe provides a solid foundation for creating your own perfect mince and dumplings. Experiment with different ingredients and techniques to find your preferred method. Enjoy!