Easy Mince and Dumplings Recipe (2024)

5 from 65 votes

An epicurean adventure to: The United Kingdom

As the chill sets in, warm your soul with a steaming bowl of mince and dumplings. This hearty British classic from the North East is the ultimate comfort food!

Tender beef mince simmers away in a rich gravy, brimming with a medley of vegetables. These airy dumplings, created using either beef suet or butter and enriched with savoury herbs, meld seamlessly into the stew, crafting an ideal one-pot winter feast.

Originating as an economical yet nourishing dish for the UK's working class, mince and dumplings remain a staple that's easy on the wallet. With meat, veggies and carbs all in one soul-warming bowl, no side dishes are needed!

While suet gives the most authentic dumpling texture, they work nicely with butter or vegetable shortening too. If you're US-based, the dumplings are similar to what you call biscuits, so you can use your favourite biscuit recipe instead of making British dumplings.

So, cosy up to some rib-sticking goodness with our easy mince and dumplings recipe.

Fast facts - United Kingdom

What's to love about this recipe

• Hearty, comforting, one-pot dish perfect for cold weather.

• Herby, melt-in-the-mouth, homemade dumplings.

• Classic British flavour at its best.

• Budget-friendly ingredients, making efficient use of less costly meat cuts.

• Protein, vegetables and carbs all-in-one. No sides are needed.

• Kid-friendly, homestyle cooking.

• Easy to prep ahead and freeze leftovers.

• Customisable with your family's favourite vegetables.

• Satisfying, rib-sticking food that's always a crowd-pleaser.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

The vegetables

For this recipe, we are using onions, carrots and celery. While we recommend always including onions for maximum flavour, you can swap the carrots and celery for your family's favourites.

Other options could be peas, green beans, sweetcorn, sweet potato, swede, potatoes, mushrooms and bell peppers.

Beef mince

Known as ground beef in the US, we use 20% fat beef mince which provides the best flavour and juiciness. If you are using a lower-fat mince, like 5% beef, you may need to add a bit more beef stock for moisture.

Sugar

The sugar is important to balance the acidity of the tomatoes and tomato purée. You can use less if you prefer or omit it altogether.

Tomato purée

You will need tomato purée, often sold in tubes or small cans. It's a thick, dark red paste with a concentrated tomato flavour.

To make things confusing, manufacturers can sometimes use the terms 'tomato paste' and 'tomato purée' interchangeably for the thick paste that comes in tubes.

Salt

Salt preferences vary, so we've provided a range of one to one and a half teaspoons for adding to the mince. For a richer, deeper flavour and a good balance, we opt for one and a half teaspoons but feel free to adjust according to your taste.

Dried herbs

For the beef mince, we recommend adding a teaspoon of Herbs de Provence, a perfect herb blend for Mince and Dumplings. Of course, feel free to switch it out for your favourite herbs or opt for finely chopped fresh ones if you prefer.

As for the dumplings, we spruce them up with a medley of dried thyme, dried rosemary and dried parsley. You can also get creative by using your preferred herbs, whether they're dried or finely chopped fresh varieties like dill, tarragon, sage or chives. It's all about making it your own!

Beef stock

To achieve that robust beefy flavour, we incorporate a generous 450ml of prepared beef stock, which typically requires a minimum of two beef stock cubes, such as Oxo, for the best results.

Shredded beef suet

Our absolute favourite ingredient to use for dumplings! It's classic, delicious and so easy because you don't need to spend time rubbing butter into the flour. We like using the Atora brand, but any other supermarket's own brand will work.

If you've never heard of it, shredded suet is a fine-textured, solid white fat obtained from beef which is commonly used in traditional British recipes to enhance the texture and flavour of dishes like dumplings and pastry.

If you're not a fan of beef suet or live outside the UK, you can easily substitute an equal weight of butter, vegetable suet or vegetable shortening in the recipe. For dumplings without suet, refer to the recipe below.

How to make dumplings without suet

1. In a mixing bowl, combine 250g of self-raising flour with half a teaspoon of salt and your choice of herbs. You can either grate 125g of cold butter (or vegetable shortening) into the flour or use small cubes of butter.

2. With your fingertips, work the butter into the flour until it resembles large breadcrumbs.

3. Gradually add enough water, a few spoonfuls at a time, until you form a firm dough with your hands or using a wooden spoon.

4. Divide the dough into round dumplings slightly larger than the size of a ping pong ball. Place the dumplings on top of your mince, leaving some space between them. Follow the rest of the instructions as per the recipe.

How to make Mince and Dumplings - Step-by-step

To make the mince

1. To make the mince, start by heating the oil in a large, heavy-based casserole or cast iron pot over medium heat.

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2. Once the oil is hot, add the chopped onions, diced carrot, sliced celery and minced garlic.

3. Turn the heat down to medium-low and gently sauté the vegetables together for 13-15 minutes, stirring frequently, until softened and lightly browned.

   Add a splash of water if the vegetables seem too dry or if they are sticking to the bottom of the pan.

4. Next, add the minced beef to the vegetables and break it up using a fork.

5. Cook the beef mince for approximately 5 minutes, stirring frequently until it browns and loses its pink hue.

6. Next, stir in the canned chopped tomatoes, tomato purée, sugar, bay leaf, dried herbs, Worcestershire sauce, salt, black pepper and prepared beef stock.

7. Reduce the heat to low and gently simmer the savoury mince mixture for 18 minutes until the gravy has thickened slightly but remains saucy. If the mixture seems too dry, add a splash of more water. Taste and adjust the seasoning to your liking.

   It's crucial to ensure there's sufficient liquid in the mince before adding the dumplings because the stew will continue to cook for another 20 minutes, during which some liquid will evaporate. This remaining liquid is vital for steaming the dumplings.

   On the flip side, if your mince is too saucy, you can add some gravy granules or a tablespoon of flour to the sauce. Stir it through and cook for a few more minutes.

To make the dumplings

1. About 10 minutes before the mince is done, begin the dumplings. In a large bowl, mix together the self-raising flour, shredded beef suet, salt and dried herbs.

2. Make a well in the centre and gradually add 180-200ml cold water, mixing it with the dry ingredients to form a soft, pliable, spongy dough.

   Note: It's a personal choice, but we don't like our dumpling dough too dry. We prefer a soft dough that's a little on the sticky side.

3. Lightly flour your hands, then shape the dough into small balls just larger than a ping pong ball, handling the dough gently.

4. Once the mince is ready, carefully drop the dumplings onto the top of the mince, spacing them out to allow for expansion.

5. Seal the pot tightly with a lid and return it to the stove over medium heat. Allow it to cook for another 20 minutes or until the dumplings have risen well and are thoroughly cooked.

6. You can now sprinkle over more herbs if you wish, parsley works well and brightens up the dish. Let the stew rest for 5 minutes before serving.

Tips and Tricks

Use a heavy-based pot

If you have one, use a thick, heavy-bottomed pot such as cast iron or enamel. These pots distribute heat evenly and prevent burning, ensuring your mince and dumplings cook uniformly without hotspots.

Brown the mince well

Take the time to thoroughly brown the mince. This step is essential for building layers of flavour in your dish. Be patient and continue cooking until no pink remains in the mince.

Simmer low and slow

When simmering the stew, use a gentle, low-heat setting. Slow simmering allows the flavours to develop and meld without reducing the liquid excessively.

Check seasonings

Before adding the dumplings, it's essential to taste the stew and check the seasoning. Adjust salt, pepper or any other seasonings to ensure the flavours are perfectly balanced to your liking.

Keep it saucy

While simmering the stew, be mindful not to let the sauce become overly thick or dry before adding the dumplings. If the sauce evaporates too much, it can lead to a dry final dish. Maintain a slightly loose sauce consistency and add a dash more water or stock if you need to.

Determining the precise amount of additional liquid to add can be a bit tricky, as it varies based on factors such as the size and material of your pot. Use your judgment based on your particular circ*mstances.

Handle the dumplings lightly

When shaping the dumpling dough, handle it gently. Avoid overworking it, which can result in dense and tough dumplings. A light touch ensures they remain fluffy and tender.

Give the dumplings room

When placing the dumplings onto the stew, provide them with some space. Proper spacing allows the dumplings to expand as they cook without sticking together. Each dumpling will have the opportunity to rise and achieve its full, fluffy potential.

Steam the dumplings evenly

To cook the dumplings uniformly, cover the pot tightly with a lid. This allows the dumplings to steam evenly, ensuring they become light, fluffy and thoroughly cooked through.

Let stew rest

After cooking, allow the stew to rest for about 5 minutes before serving. This brief resting period lets the flavours settle and meld together.

Add fresh herbs (optional)

Just before serving, consider adding a sprinkle of freshly chopped herbs such as parsley or any of your favourites. This not only adds a burst of freshness but also enhances the visual appeal of the dish.

Variations

• If you like a crispy top on your dumplings, you can place the pot under the grill for 5 minutes. Keep a close eye as they can brown very quickly.

• Use lamb, chicken or turkey mince instead of beef for a change of flavour.

• For a cottage pie twist, top the cooked stew with mashed potatoes instead of dumplings.

• Add different vegetables like parsnips, turnips, mushrooms, green beans, sweet potato, red bell pepper, peas and sweetcorn.

• Flavour the dumplings with cheese, chives or a pinch of mustard.

• Top each bowl with a dollop of sour cream or yoghurt.

• Sprinkle the stew with crispy, fried shallots or onions for crunch.

• Swap the Worcestershire sauce for soy sauce.

• Use Guinness, another dark stout or red wine instead of beef stock for richer flavour.

Storage

Mince and dumplings will keep in an airtight container in the fridge for 3-4 days and are often even more delicious when reheated the next day.

Let the stew cool fully before putting it in the fridge to avoid bacteria growing. If the stew thickens, stir in some warm stock or water to loosen it up when reheating. Reheat the leftovers gently on the hob or in the microwave until piping hot.

Dumplings can lose a bit of fluffiness in the fridge but still taste delicious!

Freezing

You can also freeze mince and dumplings for longer storage.

First, let the stew cool fully, then transfer to an airtight container. Freeze for up to 3 months.

Defrost overnight in the fridge before reheating. The dumplings may fall apart a bit after freezing but will still be tasty. Add extra gravy or stock when reheating if the stew seems too thick. Bring to a simmer on the hob or reheat gently in the microwave.

Frozen mince and dumplings make an easy weeknight tea!

FAQ

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