Yields:
6 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
1 Hr 45 Mins
Total Time:
2 Hr 5 Mins
The perfect winter warmer – this has to be comfort food at its best. A delicious meal for all the family!
Ingredients
Adjust Servings
-
For the mince
- For the dumplings
- To serve
Instructions
- 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.
- 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.
- Deglaze the pan with red wine, cook for 3-4 minutes until it has reduced by half.
- Add the stock to the pan and let simmer for 45 minutes. Add a few splashes of Worcestershire sauce and the frozen peas.
- 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.
- 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.
- Preheat the oven to 180°C/Fan 160°C/Gas Mark 3.
-
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.
- 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!