Mince with Cheesy Horseradish Dumplings

This comforting Mince with Cheesy Horseradish Dumplings is the perfect hearty dish for chilly evenings. Rich, savoury mince is simmered with vegetables and herbs to create a deeply flavourful base, then topped with soft, fluffy dumplings made with mature cheddar and a hint of horseradish for an irresistible kick.

Baked until golden and bubbling, this easy one-pot meal is warming, satisfying, and guaranteed to become a firm family favourite.
Servings: 6 yield(s)
Prep Time: 20 mins
Cook Time: 105 mins
Total Time: 125 mins
Ingredients
    For the mince
  • 2 tbsp olive oil
  • 750 g lean minced beef
  • 1 onion (peeled & finely chopped)
  • 2 celery sticks (finely chopped)
  • 3 carrots (peeled & finely chopped)
  • 1 garlic clove (peeled & finely chopped)
  • 5 fresh thyme sprigs (leaves only)
  • 1 tbsp tomato puree
  • 200 ml red wine
  • 500 ml beef stock
  • a few splashes of Worcestershire sauce
  • 100 g frozen peas
  • sea salt & black pepper (freshly ground)
    • For the dumplings
  • 200 g self-raising flour
  • 100 g vegetable or beef suet
  • 1/2 tsp salt
  • 100 g mature cheddar cheese (grated, plus extra for topping)
  • 1 tbsp fresh flat-leaf parsley (finely chopped)
  • 1 tbsp horseradish sauce
  • 150 ml water
    • To serve
  • 2 tbsp fresh flat-leaf parsley (finely chopped)
  • seasonal vegetables
  • buttery mashed potato
Instructions
  1. Heat a large casserole dish and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.
  2. Now add a tablespoon of olive oil to the pan and gently fry the onions, celery, carrots, garlic and thyme for 5 minutes until softened. Add the tomato puree fry for one minute and then add the mince.
  3. Deglaze the pan with red wine, cook for 3-4 minutes until it has reduced by half.
  4. Add the stock to the pan and let simmer for 45 minutes. Add a few splashes of Worcestershire sauce and the frozen peas.
  5. In the meantime, make the dumplings. In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet. Now add the cheddar and the parsley.
  6. Combine the horseradish and the water together then place in the bowl. Bring the mixture together with your hands until you have a dough consistency. Then, using your hands roll the dough into balls and set aside and cover.
  7. Preheat the oven to 180°C/Fan 160°C/Gas Mark 3.
  8. When the mince is ready, season to taste. Now drop the dumplings on top, sprinkle with cheese and cover with the lid and place in the oven for 30 minutes.
  9. Now that the dumplings have puffed up, remove the lid and raise the temperature to 200°C/Fan 180°C/Gas Mark 4. Cook until the dumplings have developed a crust. Scatter with parsley and serve on warm plates with vegetables, enjoy!