Minced beef casserole with dumplings 

Ingredients (serves 4):

• 500g minced beef or lamb

• 1 onion (peeled and finely chopped)

• 4 carrots (peeled and chopped)

• 1 pint of beef or lamb stock

• A dash of Worcester sauce

• 1 tablespoon of oil

• 250g pepper

• 125g self raising flour

• Reduced fat vegetable suet

• Pinch of salt

Method:

• Heat a large frying pan and stir fry the mince until brown

• Add the onion and carrots, stir until soft - add some stock if needed to prevent sticking

• Add the stock and Worcester sauce and bring to the boil

• Simmer for 20 minutes until the vegetables are soft and the sauce has thickened

• Make your dumplings (instructions below)

• When the mince is cooked add the dumplings to the pan, put a lid on and leave to simmer for 15 to 20 minutes until the dumplings are soft

• For crispy topped dumplings, place the meat in a casserole dish and add dumplings on top before putting the dish in the oven (without a lid) and cook for 15 to 20 minutes at 180° / Gas Mark 4 until crispy

To make the dumplings:

• Sift the flour and salt into bowl, add the suet and mix with water to create a sticky dough

• Make 6 to 8 small balls using floured hands