Mince & Dumplings

There is little more comforting than this! In this version, the swede adds a lovely heartiness to the dish. The tomato ketchup and mustard respectively lend sweetness and heat. The biggest change is the addition of milk and yeast to the dumplings, which gives them a texture, lightness and colour not dissimilar to an oriental steamed bun. The parsley should only be roughly chopped, not finely, and plentiful so it keeps that grassy edge to offset the rich flavours of the mince. This is a great store cupboard go-to recipe that you can make in bulk and freeze the extra. For a more spring-like version, you can swap the swede for an equal amount of Jersey royals and then scatter the finished dish with some dressed finely sliced green asparagus and broad beans.

Ollie Dabbous


125g        Tepid Milk

5g           Yeast powder

180g        Strong bread flour

5g           Fine sea salt

5g           Caster sugar

95g          Suet


-              Mix together the yeast and the milk to dissolve, then place in the base of a kitchen aid and add the dry ingredients; knead over a low heat for 5 mins until smooth.

-              Place the ball of dough in a bowl and leave to prove, covered, for an hour at room temperature.

-              Divide into 50g pieces, then roll into balls. Place on baking tray lined with greaseproof, allowing 5cm gaps between each dumpling.

 -              Cover with a damp J-cloth and leave to prove for 2hrs until well risen, then cook on top of the mince……


450g                       Beef mince (100% chuck steak preferably)

1 tbsp                     Vegetable oil

1 tsp                       Fine sea salt


1/2                         White onions, peeled and finely chopped

1/2                         Swede, peeled and finely chopped

1                            Carrots, peeled and finely chopped

1 stick                     Celery, finely chopped

1 tsp                       Fine sea salt


1 tbsp                     Plain flour

75g                         Red wine

75g                         White wine

30g                         Tomato ketchup

1 tsp                       Dijon mustard

1 tsp                       Worcester sauce

375g                       Beef stock

Few twists                              Black pepper

1                            Bay leaf

1                            Garlic clove, crushed

4 sprigs                  Thyme or rosemary or both, finely chopped


-              Heat a large pan on the stove until very hot, then add the oil, then the mince. add the salt and fry over a high heat until well browned all over.

-              Season the vegetables and mix together, then add to the pan and cook for 5 mins.

-              Add the flour and stir to coat then add the wine and bring to a boil, scraping the base of the pan.

-              Add the ketchup, mustard, Worcester sauce, stock, black pepper, garlic & herbs. Stir well to combine.

-              Top with the dumplings then cover with a lid and simmer for 1 hour over a gentle heat, lid on.



Flat parsley, roughly chopped.


-              Scatter generously with chopped parsley.

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