Hairy Bikers Mince And Dumplings​ Recipe

This hearty mince and dumplings recipe is made with lean beef mince, carrots, celery, tomatoes, and light herby suet dumplings. It is proper British comfort food that the whole family will love. Ready in about 1 hour and serves 6.

I make this every time the weather turns cold. It was one of the first proper British dinners I learned to cook, and it never lets me down.

Mince and Dumplings Ingredients

For the Mince:

• 2 tbsp sunflower oil
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 celery sticks, finely sliced
• 2 medium carrots, diced
• 500g lean beef mince
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 450ml beef stock
• 150ml red wine (optional, or use more stock)
• Pinch of caster sugar
• 1 bay leaf
• Sea salt and freshly ground black pepper

For the Dumplings:

• 250g self-raising flour, plus extra for rolling
• 125g beef suet, shredded
• 1/2 tsp fine sea salt
• 2 tbsp finely chopped fresh parsley
• 1 tsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh thyme
• Approx. 200ml cold water

How To Make Mince and Dumplings

1. Sauté the vegetables: Heat the oil in a large saucepan or flameproof casserole dish over medium heat. Add the sliced onion, chopped garlic, celery, and carrots. Cook for about 15 minutes, stirring occasionally, until the vegetables are soft and lightly golden.
2. Brown the mince: Add the beef mince to the pan. Cook for a further 5 minutes, stirring frequently to break up the meat, until it begins to brown.
3. Build the sauce: Stir in the chopped tomatoes, tomato purée, beef stock, red wine (if using), sugar, and bay leaf. Season well with salt and black pepper.
4. Simmer the mince: Bring to a boil, then reduce the heat to a gentle simmer. Cover the pan and cook for 20 minutes, stirring occasionally.
5. Make the dumplings: While the mince simmers, combine the self-raising flour, suet, salt, parsley, rosemary, and thyme in a bowl. Make a well in the centre and gradually add the cold water, mixing with a fork until it forms a soft, spongy dough.
6. Shape the dumplings: With lightly floured hands, roll the dough into 12 small balls.
7. Cook the dumplings: Stir the mince well, then remove the pan from the heat. Place the dumplings on top, leaving a little space between them. Cover with a tight-fitting lid and return to a medium heat. Cook for 18–20 minutes until the dumplings have risen and are cooked through.

What Is the Secret to Perfect Mince and Dumplings?

• Cook the veg slowly: Give the onions, carrots, and celery a full 15 minutes before adding the mince. This builds a deep, sweet flavour base for the whole dish.
• Use suet for light dumplings: Beef suet gives the dumplings their traditional fluffy texture. You can also use vegetarian suet if you prefer. For a different dumpling style, try the dumplings in the beef stew and dumplings recipe.
• Do not overwork the dough: Mix just until the dumpling dough comes together. Overworking it leads to tough, dense dumplings.
• Keep the lid on tight: The dumplings cook by steaming. Keep the lid on for the full 18–20 minutes so they rise properly.
• Add extra herbs: The original Hairy Bikers recipe uses parsley, rosemary, and thyme together. You can also try adding a teaspoon of dried sage for a different flavour.

What Should You Serve on the Side?

This is a filling meal on its own, but a side of steamed green vegetables like broccoli, green beans, or garden peas adds a fresh contrast. Creamy mashed potatoes work well too if you want something extra. For another comforting midweek dinner, the cottage pie with cheesy mash uses a similar mince base with a golden potato topping.

Does This Reheat Well?

Yes, it reheats nicely. Let it cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob, adding a splash of stock if the gravy has thickened.

It also freezes well for up to 3 months. The dumplings may soften slightly after thawing, but the flavour stays just as good. Defrost in the fridge overnight and reheat thoroughly before serving.

Nutrition Facts

• Calories: 609 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 800mg
• Total Carbohydrate: 55g
• Dietary Fibre: 5g
• Sugars: 10g
• Protein: 30g

Frequently Asked Questions

Can you make mince and dumplings in a slow cooker? Yes. Brown the mince and vegetables on the hob first, then transfer everything to the slow cooker and cook on low for 6–8 hours. Add the dumplings for the last 30–45 minutes of cooking on high.

Can you make mince and dumplings without suet? You can use cold grated butter or vegetable shortening instead of suet. The texture will be slightly different, but the dumplings will still be light if you handle the dough gently.

How does the Hairy Bikers’ mince and dumplings compare to James Martin’s? The Hairy Bikers version uses a tomato-based gravy with red wine and herby suet dumplings. James Martin’s version tends to use a simpler onion gravy base. Both are classic British comfort food.

Can you make the dumplings ahead of time? You can shape the dumplings up to a few hours ahead and keep them on a floured plate in the fridge. Add them to the hot mince when ready to cook.

What is the best way to get a crispy top on the dumplings? After steaming with the lid on, place the uncovered pan under a hot grill for 2–3 minutes. This gives the dumplings a golden, crunchy crust on top.

You May Also Like

• Hairy Bikers Beef Stew and Dumplings Recipe
• Hairy Bikers Cottage Pie with Cheesy Mash Recipe
• Hairy Bikers Shepherd’s Pie Recipe

Hairy Bikers Mince and Dumplings Recipe

Author: Alex Saidani Cooking Method:simmering Cuisine:British Courses:Main Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour Cooking Temp: CServings:6 servingsEstimated Cost: $Calories:409 kcal Best Season:Summer

Description

This mince and dumplings recipe from the Hairy Bikers is made with lean beef mince, carrots, celery, and tomatoes in a rich gravy, topped with fluffy herby suet dumplings. A classic British one-pot dinner ready in about 1 hour.

Ingredients

For the Mince:

• 500g lean beef mince
  
• 1 large onion, thinly sliced
  
• 2 garlic cloves, finely chopped
  
• 2 medium carrots, diced
  
• 2 celery sticks, finely sliced
  
• 2 tbsp sunflower oil
  
• 400g can chopped tomatoes
  
• 2 tbsp tomato purée
  
• 450ml beef stock
  
• 150ml red wine (optional, or use more stock)
  
• Pinch of caster sugar
  
• 1 bay leaf
  
• Sea salt and freshly ground black pepper

For the Dumplings:

• 250g self-raising flour, plus extra for rolling
  
• 125g beef suet, shredded
  
• 1/2 tsp fine sea salt
  
• 2 tbsp finely chopped fresh parsley
  
• 1 tsp finely chopped fresh rosemary
  
• 1 tsp finely chopped fresh thyme
  
• Approx. 200ml cold water

Instructions

1. Sauté the vegetables: Heat the oil in a large saucepan over medium heat. Add the onion, garlic, celery, and carrots. Cook for 15 minutes, stirring occasionally, until softened and lightly golden.
   
2. Brown the mince: Add the beef mince and cook for 5 minutes, stirring frequently to break up the meat, until it begins to brown.
   
3. Build the sauce: Stir in the chopped tomatoes, tomato purée, beef stock, red wine (if using), caster sugar, and bay leaf. Season well with salt and pepper.
   
4. Simmer the mince: Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally.
   
5. Make the dumplings: Combine the flour, suet, salt, parsley, rosemary, and thyme in a bowl. Make a well in the centre and add about 200ml cold water, mixing with a fork until it forms a soft, spongy dough.
   
6. Shape the dumplings: With lightly floured hands, roll the dough into 12 small balls.
   
7. Cook the dumplings: Stir the mince well and remove from the heat. Place the dumplings on top, leaving space between them. Cover with a tight-fitting lid and return to medium heat. Cook for 18–20 minutes until the dumplings have risen and are cooked through.