If you are looking for a tasty and warming British winter dish then this would be your King! Typically when I make a stew or casserole I will team it with a great mash potato, however if anything, doing this blog has made me step outside my box a little. This was the first time I have made dumplings, and because of this suet is not one of my store cupboard essentials, and I therefore had to improvise. Although I am not a dumpling expert, these dumplings tasted great (as did the stew). Trust me, this dish will put a smile on anyone’s face and it will warm your cockles when it is dark and miserable outside!
For the Lamb Stew
– 2 large parsnips – peeled, cored and roughly chopped
– 1 leek – chopped
– 15 pickling onions – peeled and left whole
– Glug olive oil
– 2 garlic cloves – crushed
– 400g lamb – cut into chunks
– 1 tbsp plain flour
– 1 sprig rosemary
– 300ml red wine
– 200ml vegetable stock
– 2 bay leaves
– 400g chopped tomatoes
– 1 tsp dried mint
– Salt and pepper or ½ tsp marmite
For the Dumplings
– 400g Potatoes
– 1850ml milk
– 60g butter
– 225g self-raising flour
– 70g grated cheddar
– Salt and pepper
Oven to 160’C
In a lidded casserole dish (I use a Le Creuset and love it) fry the onions, parsnips and leeks with a good glug of oil for 7-8 minutes, stirring regularly until starting to brown
Add the lamb and the garlic and stir until the lamb has browned and then add the flour so that all the ingredients are well coated
Add the rest of the ingredients, bring to the boil and simmer on a medium heat for ten minutes to sweat off the alcohol.
Cover place in the oven for 1 and a half to 2 hours.
Meanwhile, to make the dumplings, cook the potato in salted water for 15-20 minutes until soft
Drain and return to the heat. Add the milk and the butter and mash until smooth
Stir in the flour, cheese and seasoning
Shape the dumplings into 6 balls and place on top of your stew.
Turn the heat up to 180’C and cook uncovered for 20 minutes