Working Mum

Olive oil
1 onions, finely chopped
1 beef stock cube
750g beef mince
1 tbsp Worcestershire sauce
500ml / 1 pint water
2 tablespoons gravy powder
salt and freshly ground black pepper
100g self-raising flour, plus extra for dusting
50g suet
Small handful chopped fresh parsley leaves
salt and freshly ground black pepper
Cold water

Serves 4.

1. Pre-heat oven to 140 degrees C
2. Heat the oil and fry the onions until softened.
3. Add the stock cube and fry until it disappears.
4. Add the mince and brown in batches.
5. Return mince and onions to a pan, add the Worcestershire sauce and water and bring the mixture to a simmer.
6. Transfer mixture to casserole dish, add the gravy power and salt and pepper to taste.
7. Place casserole dish in oven for 2.5 hours stirring occasionally.
8. Meanwhile make your dumplings.
9. Mix together the flour, suet and chopped parsley. Season with salt and pepper to taste.
10. Gradually add the water and stir until the mixture comes together in as a firm dough.
11. Knead a little and then make into golf balled sized balls. Use a little extra flour to dust the surface.
12. After the mince has been in the oven for 2.5 hours, remove the casserole dish and turn up the temperature to 220 degrees C.
13. Place the dumpling balls directly into the mince.
14. Return the casserole dish to the oven for 20 minutes.

We serve the mince and dumplings with potatoes, usually mash or roasties, and carrots.