Perfect Mince and Dumplings Recipe

Peel and slice the carrots into circles and dice the onion.

Heat your saucepan or pot over a medium heat, melting the butter. Once nice and hot, add the onions, cooking them until soft.

Add the mince, breaking it up with a wooden spoon as it heats to avoid big lumps and cook the meat more evenly.

Add the flour, stirring thoroughly.

Once the flour is thoroughly mixed in, add the sliced carrots and your stock/gravy. You should have enough to cover the mixture. It will look like a lot but don't worry; it will reduce through the cooking process. However, if it reduces too quickly, you can top it up.

Once the stock is added and covering the mince, turn the heat down to low and simmer. The meat and carrots will slowly soften, and the mixture will thicken up. This will take approximately an hour. You can also cover it with a lid if the stock is reducing too quickly.

Season with salt and pepper to taste.

Time to make the dumpling part of your mince and dumplings!

Using your fingertips rub the flour and butter together until it looks and feels like breadcrumbs. Alternatively, you can use a pastry cutter to help start the process and then finish with your fingertips.

Add 3 tbsp of water and mix with a butterknife to bring it together. You can add more water if necessary, do this slowly, one tbsp at a time.

Do your best not to handle the mix too much. Once all the ingredients are combined, divide the dough, forming it into around 8 even balls.

Once completed, individually place them on top of your mince 20 minutes before the end of the cooking time, keeping some gaps between them to allow for them to grow a little bigger.

Leave the lid on for 15mins, then remove it for the last 5 minutes.

Serve your mince and dumplings. We hope you enjoy it as much as we do!