An epicurean adventure to: The United Kingdom
When the chill sets in or the rain refuses to let up, there’s nothing more comforting than a steaming bowl of mince and dumplings.
For our family, it’s a go-to recipe on a cold winter’s night - or even one of those gloomy summer days when you just need a little extra warmth and cheer.
The beauty of this recipe lies in its simplicity: One pot, a few staple ingredients and a whole lot of comfort.
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This hearty dish traditionally hails from the North East of England, where it emerged as an economical, nourishing meal during harder times.
While suet dumplings offer the most traditional texture, butter or vegetable shortening works just as well.
And for those in the US, the dumplings are similar to biscuits, so feel free to swap in your favourite recipe.
Easy, proper British comfort food and deeply nostalgic, beef mince with fluffy dumplings is a dish that warms you from the inside out - better than your fluffiest blanket!
Fast facts - United Kingdom
| Location | The United Kingdom (UK) is located in North-western Europe, comprising four countries: England, Scotland, Wales, and Northern Ireland. |
| Capital | London. |
| Language | In addition to English and Welsh, the United Kingdom is home to a rich linguistic diversity with twelve other indigenous languages used including Gaelic, Cornish, Manx, Scots and three sign languages. English stands as the most widely spoken language, while Cornish is among the least commonly used. |
| Population | Circa 66.8 million people. |
| Trivia | After William the Conqueror's Norman invasion in 1066, French became England's official language for nearly 300 years. English kings, like Richard the Lionheart and Edward Longshanks, rarely spoke English and often spent more time in France. It wasn’t until Henry IV's reign, over two centuries later, that an English king was fluent in the English language. |
What's to love about this recipe
- Hearty, one-pot comfort food, perfect for cheering up on cold days.
- Melt-in-the-mouth, herby homemade dumplings.
- Budget-friendly with protein, veggies and carbs all-in-one.
- Easy to customise and prep ahead - leftovers freeze well.
- A satisfying, kid-friendly, rib-sticking crowd-pleaser.
Key ingredient notes and substitutions
The vegetables
This recipe uses onions, carrots and celery.
Onions are a must for flavour but you can swap the carrots and celery for your favourites, like peas, green beans, sweetcorn, mushrooms or potatoes.
Beef mince
We use 20% fat mince for the best flavour and juiciness. If using leaner mince (like 5%), add a little extra beef stock for moisture.
Sugar
The sugar helps balance the acidity of the tomatoes and tomato purée. Feel free to reduce or skip it if you prefer.
Tomato purée
In the UK, tomato purée is the same as tomato paste elsewhere.
It’s a thick, dark red paste with a concentrated tomato flavour, often sold in tubes or small cans, so make sure you're getting the right one!
Dried herbs
For the beef mince, we recommend a teaspoon of Herbs de Provence, which pairs perfectly with Mince and Dumplings.
Feel free to swap it for your favourite herbs or use fresh ones if preferred.
For the dumplings, we use a blend of dried thyme, rosemary and parsley.
You can also experiment with fresh or dried herbs like dill, tarragon, sage or chives - tailor it to your taste!
Shredded beef suet
Our go-to ingredient for dumplings! It’s classic, easy to use and adds a delicious richness without needing to rub the butter into the flour.
We love the Atora brand, but any supermarket brand will do.
If you’re not keen on suet or are outside the UK, you can substitute it with an equal weight of butter, vegetable suet or vegetable shortening.
For suet-free dumplings, see the recipe further below the step-by-step instructions.
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Step-by-step instructions
To make the mince
1. To make the mince, start by heating the oil in a large, heavy-based casserole or cast iron pot over medium heat.
2. Once the oil is hot, add the chopped onions, diced carrot, sliced celery and minced garlic.
3. Turn the heat down to medium-low and gently sauté the vegetables together for 13-15 minutes, stirring frequently, until softened and lightly browned.
Add a splash of water if the vegetables seem too dry or if they are sticking to the bottom of the pan.
4. Next, add the minced beef to the vegetables and break it up using a fork.
5. Cook the beef mince for approximately 5 minutes, stirring frequently until it browns and loses its pink hue.
6. Next, stir in the canned chopped tomatoes, tomato purée, sugar, bay leaf, dried herbs, Worcestershire sauce, salt, black pepper and prepared beef stock.
7. Reduce the heat to low and simmer the mince for 18 minutes until the gravy thickens slightly but remains a little saucy.
Add water if it’s too dry and adjust the seasoning if needed.
Important: Ensure there's enough liquid in the mince before adding the dumplings, as some will evaporate during the next 20 minutes of cooking, which is needed to steam the dumplings.
On the other hand, if the mince is too saucy, thicken with a tablespoon of flour or gravy granules and cook for a few more minutes.
To make the dumplings
1. About 10 minutes before the mince is done, start making the dumplings. In a large bowl, combine the self-raising flour, shredded beef suet, salt and dried herbs.
2. Make a well in the centre and gradually add 180-200ml cold water, mixing it with the dry ingredients to form a soft, pliable, spongy dough.
Note: It's a personal choice, but we don't like our dumpling dough too dry. We prefer a soft dough that's a little on the sticky side.
3. Lightly flour your hands, then shape the dough into small balls just larger than a ping pong ball, handling the dough gently.
4. Once the mince is ready, gently drop the dumplings onto the surface, spacing them out to allow for expansion.
5. Seal the pot tightly with a lid and return it to the stove over medium heat. Allow it to cook for another 20 minutes or until the dumplings have risen well and are thoroughly cooked.
6. You can now sprinkle over more herbs if you wish. Parsley works well and adds some colour.
Let the stew rest for 5 minutes before serving.
How to make dumplings without suet
- In a mixing bowl, combine 250g of self-raising flour with half a teaspoon of salt and your choice of herbs. You can either grate 125g of cold butter (or vegetable shortening) into the flour or use small cubes of butter.
- With your fingertips, work the butter into the flour until it resembles large breadcrumbs.
- Gradually add enough water, a few spoonfuls at a time, until you form a firm dough with your hands or using a wooden spoon.
- Divide the dough into round dumplings slightly larger than the size of a ping pong ball.
- Place the dumplings on top of your mince, leaving some space between them. Follow the rest of the instructions as per the recipe.
Top tips
Use a heavy-based pot: A thick, heavy-bottomed pot, like cast iron or enamel, will help cook your mince evenly without any hotspots.
Brown the mince well: Don’t rush this step! Take your time to brown the mince properly – it builds loads of flavour.
Simmer low and slow: Keep the heat gentle while simmering to let all the flavours develop without drying out the sauce.
Check the seasoning: Before adding the dumplings, give the stew a taste and adjust the seasoning. You want everything balanced just right before adding the dumplings.
Keep it saucy: Don’t let the sauce get too thick before adding the dumplings. If it looks a bit dry, add a splash more water or stock.
Handle the dumplings lightly: Be gentle when mixing the dough. Overworking it can make the dumplings tough – you want them light and fluffy.
Give the dumplings room: Space the dumplings out on top of the stew so they have room to rise and cook properly.
Steam them evenly: Make sure the pot is tightly covered so the dumplings steam evenly and stay nice and fluffy.
Let the stew rest: Once it’s cooked, leave the stew to sit for 5 minutes before serving to let the flavours settle.
Variations
- If you like a crispy top on your dumplings, you can place the pot under the grill for 5 minutes. Keep a close eye as they can brown very quickly.
- Use lamb, chicken or turkey mince instead of beef.
- Add different vegetables like parsnips, turnips, mushrooms, green beans, sweet potato, red bell pepper, peas and sweetcorn.
- Flavour the dumplings with cheese, chives or a pinch of mustard.
- Use Guinness, another dark stout or red wine instead of beef stock.
Storage
Store mince and dumplings in an airtight container in the fridge for 3-4 days.
Reheat on the hob or in the microwave until piping hot. If the stew thickens, add warm stock or water.
Dumplings may lose some fluffiness but still taste great!
Freezing
Cool the stew fully before transferring it to an airtight container. Freeze for up to 3 months.
Defrost overnight in the fridge and reheat gently, adding stock if needed. Dumplings may break apart a little but will still be delicious!
Recipe
Easy Mince and Dumplings
Equipment
- 1 large, lidded cast iron pot or heavy-based saucepan
Ingredients
For the mince
- 2 tablespoons oil - like vegetable or olive oil
- 150 grams finely sliced onion - roughly one large onion
- 150 grams diced carrots - roughly two large carrots
- 100 grams finely sliced celery - roughly two sticks of celery
- 3 cloves garlic, minced
- 500 grams beef mince
- 400 grams can chopped tomatoes
- 2 tablespoons tomato purée
- 1 tablespoon sugar
- 2 bay leaves
- 1 teaspoon Herbs de Provence (mixed herbs)
- 1 tablespoon Worcestershire sauce
- 1 - 1½ teaspoon salt - to taste
- few generous grinds of black pepper
- 450 millilitre beef stock - made with two beef stock cubes, like Oxo
For the dumplings
- 250 grams self raising flour
- 125 grams beef suet - shredded, like Atora
- ½ teaspoon salt
- 1 teaspoons dried parsley - or 3 tablespoons fresh, chopped parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 180-200 millilitre water
Instructions
Make the mince
- To make the mince, start by heating the oil in a large, heavy-based casserole or cast iron pot over medium heat.2 tablespoons oil
- Once the oil is hot, add the chopped onions, diced carrot, sliced celery and minced garlic.150 grams finely sliced onion, 150 grams diced carrots, 100 grams finely sliced celery, 3 cloves garlic, minced
- Turn the heat down to medium-low and gently sauté the vegetables together for 13-15 minutes, stirring frequently, until softened and lightly browned.Add a splash of water if the vegetables seem too dry.
- Next, add the beef mince to the vegetables and break it up using a fork.500 grams beef mince
- Cook the beef mince for approximately 5 minutes, stirring frequently until it browns and loses its pink hue.
- Next, stir in the canned chopped tomatoes, tomato purée, sugar, bay leaves, dried herbs, Worcestershire sauce, salt, pepper and prepared beef stock.400 grams can chopped tomatoes, 2 tablespoons tomato purée, 1 tablespoon sugar, 2 bay leaves, 1 teaspoon Herbs de Provence (mixed herbs), 1 tablespoon Worcestershire sauce, 1 - 1½ teaspoon salt, few generous grinds of black pepper, 450 millilitre beef stock
- Reduce the heat to low and simmer the mince for 18 minutes until the gravy thickens slightly but remains a little saucy. Add water if it’s too dry and adjust the seasoning if needed. Important: Ensure there's enough liquid in the mince before adding the dumplings, as some will evaporate during the next 20 minutes of cooking, which is needed to steam the dumplings.On the other hand, if the mince is too saucy, thicken with a tablespoon of flour or gravy granules and cook for a few more minutes.
Make the dumplings
- About 10 minutes before the mince is done, start making the dumplings. In a large bowl, combine the self-raising flour, shredded beef suet, salt and dried herbs.250 grams self raising flour, 125 grams beef suet, ½ teaspoon salt, 1 teaspoons dried parsley, 1 teaspoon dried rosemary, 1 teaspoon dried thyme
- Make a well in the centre and gradually add 180-200ml water, mixing it into the dry ingredients to form a soft, pliable dough. Note: It's a personal choice, but we don't like our dumplings too dry, so we leave the dough a little sticky.180-200 millilitre water
- Lightly flour your hands, then shape the dough into balls just larger than a ping pong ball, handling the dough gently.
- Once the mince is ready, carefully drop the dumplings onto the stew, spacing them out to allow for expansion.
- Seal the pot tightly with a lid and return it to the stove over a medium heat. Allow it to cook for another 20 minutes or until the dumplings have risen well and are thoroughly cooked.
- You can now sprinkle over more herbs if you wish. Parsley works well and adds some colour. Let the stew rest for 5 minutes before serving.
Notes
Top tips
Use a heavy-based pot: A thick, heavy-bottomed pot, like cast iron or enamel, will help cook your mince evenly without any hotspots. Brown the mince well: Don’t rush this step! Take your time to brown the mince properly – it builds loads of flavour. Simmer low and slow: Keep the heat gentle while simmering to let all the flavours develop without drying out the sauce. Check the seasoning: Before adding the dumplings, give the stew a taste and adjust the seasoning. You want everything balanced just right before adding the dumplings. Keep it saucy: Don’t let the sauce get too thick before adding the dumplings. If it looks a bit dry, add a splash more water or stock. Handle the dumplings lightly: Be gentle when mixing the dough. Overworking it can make the dumplings tough – you want them light and fluffy. Give the dumplings room: Space the dumplings out on top of the stew so they have room to rise and cook properly. Steam them evenly: Make sure the pot is tightly covered so the dumplings steam evenly and stay nice and fluffy. Let the stew rest: Once it’s cooked, leave the stew to sit for 5 minutes before serving to let the flavours settle.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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