Ingredients (serves 4-6)

For the topping

4-5 large baking potatoes

3 eggs

25ml/1fl oz double or single cream

Pinch of ground nutmeg

1-2 green bird’s-eye chillies, chopped (seeds removed if you like)

1/2 tsp cumin seeds, lightly toasted and crushed in a pestle and mortar

Salt and freshly ground black pepper

For the filling

1 tbsp vegetable oil or rapeseed oil

4 bay leaves

8cm/3 1/4in piece cinnamon stick

15g/ 1/2oz butter

500g/1lb 2oz lamb mince

2-3 onions, finely chopped

5 garlic cloves, crushed

1 tbsp freshly grated root ginger

1 tsp tumeric

2 tbsp ground coriander

1 tbsp ground cumin

1 tsp garam masala

2 heaped tbsp tomato puree

2 heaped tbsp chopped fresh coriander

Salt

Method

1. First prepare the topping. If you’re in a hurry, cut the potatoes into chunks, boil them in salted water for 20 minutes, then drain and mash. But for the best results, bake the potatoes: preheat the oven to 200c/400F/gas mark 6, place the potatoes directly on the oven shelf and bake for about 1 hour. Remove the baked potatoes from the oven, and while they are still warm cut them in half and scoop the flesh into a bowl. Push the flesh through a fine sieve or potato ricer into another bowl. (We boiled our potatoes and just mashed them – we don’t do puree mash! So just do whatever you prefer.)

2. Once the potatoes are mashed, mix in the eggs (just use yolks if you prefer), along with some cream to loosen the mix. Season with a pinch or two of ground nutmeg, some finely chopped green chilli, crushed cumin seeds and salt and pepper. Mix thoroughly.

3. No prepare the filling. Heat a large casserole dish (or pan if you don’t have a hob-proof dish), add the oil, and when it’s hot add the bay leaves and cinnamon, then fry on a medium heat for a couple of minutes. Turn the heat off, add the butter and let it melt.

4. Put all of the remaining filling ingredients except the fresh coriander in a large bowl and mix thoroughly. Turn a medium heat back on underneath the casserole dish (or pan) and add the filling mixture, along with 100ml (3 1/2fl oz) water. Stir and cook for 5 to 6 minutes with the lid on.

5. Stir once more and then cook for another 10-15 minutes, then remove the lid and cook until the mixture is nearly dry. Meanwhile, heat the oven to 200c/400F/gas mark 6.

6. Stir the chopped coriander into the cooked mixture and pour into a baking dish. Discard the bay leaves and cinnamon stick and level the surface. Cover the mince with the spiced mash topping and cook on the top shelf of the oven for 15-20 minutes or until nicely browned. Serve with some crusty bread or green veg.

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INGREDIENTS

800g lamb or beef mince

1 large brown onion, chopped

1 tin chopped tomatoes

2 large carrots, diced

5-6 cup mushrooms

1 tbsp Mixed herbs

1 tbsp Olive oil

2 tbsp Bouillon (or use one vegetable stock cube)

A dash of Henderson’s relish (or tobacco)

Ground black pepper (season to taste)

For the dumplings:

100g Self-raising flour

50g suet (vegetable suet is much healthier if you want a low-fat option)

Pinch of salt

1 tbsp mixed herbs (optional)

Cold water – enough to make a firm batter

METHOD

1. Heat a pan of water. Dice the carrots and then add to the pan – the carrots should be parboiled (i.e. not quite fully cooked). If you are making mashed potato, you should also be cooking the potatoes at this point (make sure they are completely cooked before mashing later).
2. Whilst the carrots are cooking, chop the onion. Heat a large pan (or stock pot if you have one) and add the oil and then the onions.
3. When the onions have cooked a little, add the meat to the pan. You should move it around the pan so it doesn’t stick and make sure that all the meat is browned before adding the tin of chopped tomatoes. Stir well.
4. Add the mixed herbs, vegetable stock cube and Henderson’s relish/tobacco and stir well. Season with black pepper (I don’t usually add salt because there is a lot in the stock cube, but add some if you feel it needs it!).
5. Chop the mushrooms into small chunks and add to the pan. Check the carrots – if they are almost cooked, drain and add to the pan. Stir well and leave to simmer for around 5 minutes.
6. Heat the oven to 200°C/400°F/Gas mark 6. If you are making mashed potato, now is the time to finish preparing it!
7. If you are making dumplings, mix all of the dry ingredients in a bowl. Slowly add cold water and mix with a knife until a firm dough is formed. It is always better to add a little water at a time because you can’t take it out if you add too much.
8. Place the meat in an oven proof dish.The dumpling mixture makes 6 to 8 dumplings so divide and place on top of the meat, or cover with mashed potato. Bake in the oven for 20-25 until the golden brown. Serve with green vegetables and enjoy!

Lamb Mince and Dumplings – yummy!

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