MINCE & Oaty DUMPLING
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
60g wholemeal self-raising flour
30g oatmeal or Hamlyns porridge oats
2 tbsp low-fat spread
2 tbsp chopped parsley, sage and thyme
How to make our recipe
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.
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.
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.
Remove the herbs, season to taste and serve hot with steamed green vegetables.