Mince and Dumnplings

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“Taken from 'Woman's Weekly' cookbook published 1976 - 'Oh where are you going to, all you big Steamers, With England's own coal, up and down the salt seas? We are going to fetch you your bread and your butter, Your beef, pork and mutton, eggs, apples and cheese - Rudyard Kipling - Cooks Tip The best way to skim the fat from the surface of a gravy is to place a double thickness of absorbent kitchen paper on top and press it lightly, The paper soaks up all the fat”

Ingredients Nutrition


  1. Over a high heat fry the mince briskly in a pan or in a fireproof casserole, stirring it to break it up completely - a potato masher is very good for this. add the prepared vegetables, then stir in the 2 oz flour and continue frying for a few minutes longer. Stir in the stock and bring the mince to the boil season it with salt and pepper. Transfer it to a casserole cover with a lid and cook it in a warm oven about gas mark 3/325F/160C for about an hour.
  2. The Dumplings - Sift the 12 oz self raising flour with a good pinch of salt and pepper., Stir in the shredded suet then bind the mixture with cold water to make a soft dough. Dust your hands with flour and form the mixture into balls, place them on top of the mince. Cover the dish and return the mince to the oven for a further 20 to 25 minutes or until dumplings are cooked through.
  3. Serve the mince and dumplings with carrots.

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