When August becomes September, there is a psychological shift from Summer to Autumn; not just that, but the weather is driving the point home. Summer’s almost gone. Nothing better when the wind is howling and your short sleeved tops are feeling a bit inadequate than making some warming mince with dumplings. Just to gently ease you back into seasonal comfort eating; reserving, of course, your right to return to salad and ice cream should an Indian Summer make an appearance.

This is not a finely tuned recipe, no disaster involving poor measuring can ruin this meal. This recipe is not the definitive recipe, it’s just a record of the way we like savoury mince.

So I start with about 4 carrots, a stick of celery and a large onion.

I halve the carrots and celery lengthways and then finely slice them. I finely chop the onion.

Heat a drizzle of olive oil and a knob of butter in a pan. I use a le Creuset pot, but prior to owning that, I used my largest saucepan or saute pan.

Add the vegetables and gently fry them for 5-10 mins or so to soften slightly.

Add the beef mince and stir it round whilst it browns.

I then add 1 tbsp plain flour and cook that out

see how glossy it’s gone? It’s also at greater risk of catching now, so keep it moving.

Repeat with a tbsp tomato puree.

Then I add ½ tsp Marmite,

a splattering of Worcestershire Sauce, a scrape of nutmeg and sometimes, some salt and pepper.

Add ½ pint beef stock – stirring it in well to get any tasty bits dislodged from the bottom of the pan.

Cover and simmer for around 30-45 mins until the veg is softened and the flavours are coming together. Do keep popping in to stir it whilst it cooks though. Sometimes when I taste it, it’s spot on, but sometimes it needs….well, something. My go-to remedy is a crumbled Oxo cube and a restrained squirt of tomato ketchup.

Oh, yes, there’s nothing to stop you transferring it to an oven proof dish once the stock is added – it could sit in a low oven happily for a couple of hours.

At this point, you could serve it as is – with a baked potato, or mash, some green veg – whatever.

Or you could cool and freeze it.

Or pop it in the fridge until tomorrow – it will only enhance the flavour if it’s left to ponder itself for a day.

Or you could make some dumplings….

Put 2oz suet, 4oz of self raising flour and some salt and black pepper into a medium bowl. Snip some herbs in too if you like. Thyme would be nice.

Mix that to combine, then going carefully, add about 5 tbsp cold water and stir together with a blunt ended knife to combine into a firm dough.

Separate the dough into about 8 and roll into balls. Well, dumplings.

Make sure your mince is simmering and place them on top.

Cover with a tight fitting lid and simmer for 20-25 mins until they are voluminous and fluffy.

Serve piping hot. Delish.

Savoury Mince and Dumplings

PRINT THIS RECIPE (opens in a new window)
Mince:
500g beef mince
4 carrots, halved lengthways and sliced
1 stick celery, finely sliced
1 onion, finely chopped
1 tbsp plain flour
1 tbsp tomato puree
a splatter Worcestershire Sauce
½ tsp Marmite
scrape of nutmeg
½ pt beef stock
Oxo cube (optional)
squirt of ketchup (optional)
salt and pepper

To make the mince:
Heat a little oil and a knob of butter in a large saucepan or saute pan.
Add the vegetables and fry on a low-medium heat for about 5-10 mins to soften slightly.
Add the mince and cook until browned.

Stir in the flour, letting it cook out for a couple of minutes – watch it doesn’t catch.
Add the tomato puree and cook out again for a couple of minutes.
Add the Worcester sauce, marmite, nutmeg and some salt and pepper.
Add the stock – stirring well to get any tasty bits off the bottom of the pan.
Put lid on and simmer for at least 30-45 mins until the veg has softened and the flavours are coming together. Be sure to stir it every now and again.
If it needs ‘something’, consider adding a crumbled Oxo cube and a squirt of tomato ketchup.

At this point, you can cool and refrigerate it then freeze it or keep in the fridge overnight. It does it no harm to sit for a day before eating.
Or you can serve it now with vegetables and maybe some potato.
Or you can keep it at simmering point and

Make some dumplings:

2oz beef suet
4oz self-raising flour
salt and pepper
approx 5 tbsp cold water

Combine the suet, flour and s+p in a medium bowl.
Going cautiously, add around 5 tbsp cold water and stir into the flour mix with a blunt ended knife to combine into a firm dough.
Shape the dough into balls – 8 average balls is about right.

Place your dumplings on top of your simmering mince, slap the tight fitting lid back on and cook for 20-25 minutes.
Serve piping hot.