Mince and Oaty Dumplings

Ingredients you will need

Spray oil, e.g. Filippo Berio
400g Malcolm Allan Steak Mince
1 onion, chopped
2 garlic cloves, crushed
2 sticks celery, chopped
4 carrots, cut into matchstick strips
600ml hot beef stock (made with 1 beef stock cube)
few shakes of Worcestershire sauce
few sprigs of sage and thyme
1 bay leaf
salt and freshly ground pepper
1 tsp cornflour

Oaty Dumplings:
60g wholemeal self-raising flour
30g oatmeal or Hamlyns porridge oats
2 tbsp low-fat spread
2 tbsp chopped parsley, sage and thyme
cold water

How to make our recipe

1

Spray a large pan with oil and place over low heat, add mince. Stir 3 minutes, until mince is browned all over. Add onion, garlic, celery and carrots and cook gently until tender. Stir in stock, Worcestershire sauce, herbs and seasoning, and bring to the boil.

2

Cover, lower heat and simmer gently for 20 minutes. Stir occasionally. Mix the cornflour with a little cold water and add to mince. Cook further 5-10 minutes.

3

Dumplings: mix together flour and oatmeal in a large bowl, and using fingertips lightly rub in low-fat spread. Stir in chopped herbs and enough cold water to mix to soft dough. Shape into 4 dumplings and add to the mince. Cook 20 minutes.

4

Remove the herbs, season to taste and serve hot with steamed green vegetables.