Homemade Minced Beef and Dumplings are the best British comfort food. A hearty meal served hot and bubbly to warm  you from the inside out and it’s all made in one pan.

This is a traditional Northeast of England, real stick-to-your-ribs meal and one of my favorite childhood dishes.

The mince (as we call it in the UK) or minced beef part of this dish is similar to my traditional shepherd’s pie but beef is used instead of lamb and red wine instead of Guinness.

The dumplings are made a little different as they are made in England because they are traditionally made with beef suet (beef fat) which is not available in the U.S., so for this recipe,  vegetable shortening is substituted.

The dish is started on the stovetop to brown the meat then transferred to the oven to cook the carrots and brown the dumplings that are crispy on the outside and soft inside.

I like to add carrots to my minced beef and dumplings, this way you don’t have to make a vegetable side dish.

How do you make minced beef and dumplings?

Ground beef is sautéed with onions, carrots, red wine, Worcestershire sauce and thickened with flour. Dumplings are placed on the top, then baked until the dumplings are cooked

 

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Yield: 4

Homemade Minced Beef and Dumplings

Print

Ground beef, onion and carrots are simmered with Worcestershire sauce and red wine, topped with fluffy dumplings and baked.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• For the minced beef:
• 1 tablespoon vegetable oil
• 1 pound ground beef 80/20
• 6 ounces yellow onion, finely chopped
• 3 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• ½ cup red wine
• 5 ounces carrot, peeled and finely chopped
• 1 tablespoon all-purpose flour
• 1 cup beef stock
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• For the dumplings:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ tablespoons fresh parsley, chopped
• 5 tablespoons vegetable shortening
• ½ cup water

Instructions

1. For the minced beef:
2. Preheat oven to 400°F/200°C.
3. Add the oil to an oven-proof skillet or cast iron skillet over medium heat. Add the beef and stir until it starts to brown. Add the onion and, cook until the onions soften. 
4. Stir in the tomato paste and Worcestershire sauce and wine, simmer until reduced. Stir in the carrots and flour. Cook for 1 minute.
5. Add the beef stock, salt and pepper. Simmer for 5 minutes until thickened.
6. For the dumplings:
7. Add the flour, baking powder, salt, parsley and shortening to a mixing bowl. Use your fingers to rub the shortening into the flour until it resembles crumbs. Add water and mix until a soft dough forms, not too sticky or wet. Divide the dough in half, then quarters then into eighths. Roll into balls.
8. Turn off the heat under the beef and drop the balls of dough onto the top. Transfer the pan to the oven and bake for 20 minutes until the dumplings are browned.

Nutrition Information:

Yield:

6
Amount Per Serving:Calories: 537 Saturated Fat: 15g Cholesterol: 80mg Sodium: 522mg Carbohydrates: 13g Protein: 21g