Hairy Bikers Mince And Dumplings​ Recipe

This cozy Hairy Bikers Mince and Dumplings is made with lean beef mince, tender carrots and celery, a rich red wine gravy, and fluffy suet dumplings. The result is a classic, deeply comforting, and savory British dish that is perfect for a satisfying dinner. This recipe is an ideal family meal, serving four to six people, and is a fantastic choice for a cold winter’s night.

Hairy Bikers 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
• 350ml 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
• Approx. 200ml cold water

How To Make Hairy Bikers Mince and Dumplings

1. Sauté the vegetables: Heat the oil in a large saucepan or a 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 with the softened vegetables. Cook for a further five minutes, stirring frequently to break up the meat, until it begins to brown.
3. Create the sauce: Stir in the chopped tomatoes, tomato purée, beef stock, red wine (if using), sugar, and bay leaf. Add a good pinch of salt and black pepper.
4. Simmer the mince: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pan and cook for 20 minutes, stirring occasionally.
5. Prepare the dumplings: While the mince is simmering, make the dumplings. In a bowl, combine the self-raising flour, suet, salt, and fresh parsley. Make a well in the center and gradually add the cold water, mixing with a fork until it forms a soft, spongy dough. Be careful not to add too much water.
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. Carefully place the dumplings on top of the mince, leaving a little space between them to allow them to expand. Cover the pan with a tight-fitting lid and return it to a medium heat. Cook for 18-20 minutes, or until the dumplings are cooked through and have risen nicely.

Recipe Tips

• Take Time with the Veg: Cooking the onions, carrots, and celery slowly for 15 minutes before adding the mince is a crucial step. This process, known as building a mirepoix, creates a deep, sweet flavor base for the entire dish.
• Don’t Overwork the Dumplings: When mixing the dumpling dough, a light hand is best. Overworking the dough can lead to tough, dense dumplings. Mix just until the dough comes together.
• Keep the Lid On: The dumplings cook by steaming. It’s essential to keep the lid on tightly for the entire cooking time to trap the steam and ensure they rise and become light and fluffy.
• Customize the Dumplings: You can easily add other herbs to the dumplings, such as a teaspoon of dried rosemary or thyme, for a different flavor profile.
• For a Crispy Top: If you prefer your dumplings with a golden, crispy crust, you can place the covered pan in a hot oven for the last 10 minutes of cooking or uncover the pan and place it under a grill for a few minutes at the end.

What To Serve Mince and Dumplings

This hearty mince and dumplings dish is a meal in itself, but it pairs wonderfully with a side of simple steamed green vegetables like broccoli, green beans, or garden peas to add a fresh, vibrant contrast. You can also serve it with a dollop of creamy mashed potatoes for an extra layer of comfort.

How To Store Mince and Dumplings Leftovers

Refrigerate: Let the dish cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock if the gravy has thickened too much. Freeze: Mince and dumplings freeze well. Store the cooled mince and dumplings in a freezer-safe container for up to 3 months. The dumplings may become a little softer after thawing. Thaw in the refrigerator overnight and reheat thoroughly before serving.

Hairy Bikers Mince and Dumplings Nutrition Facts

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

Frequently Asked Questions

• Can I make this recipe in a slow cooker? Yes, this recipe is great for a slow cooker. Brown the mince and vegetables on the stovetop first. Then, transfer everything except the dumplings to the slow cooker and cook on low for 6-8 hours. Add the dumplings for the last 30-45 minutes of cooking.
• What is suet? Suet is a hard fat, typically from beef, that is used in traditional British cooking. It’s the key ingredient for light, fluffy dumplings. You can find it shredded in blocks or packets in the baking aisle of most supermarkets. You can also use vegetarian suet as a substitute.
• Can I use plain flour for the dumplings? Yes, if you only have plain flour, you can use it by adding 1 teaspoon of baking powder for every 100g of flour. This will help the dumplings to rise and become light and fluffy.

Hairy Bikers Mince And Dumplings​

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

The ultimate Hairy Bikers Mince and Dumplings recipe. A rich, savory beef mince stew with tender vegetables is topped with fluffy, herby suet dumplings. This classic British comfort food is perfect for a hearty and satisfying family dinner.

Ingredients

For the Mince:

• 500g lean beef mince
  
• 1 large onion, sliced
  
• 2 carrots, diced
  
• 2 celery sticks, sliced
  
• 2 tbsp sunflower oil
  
• 400g can chopped tomatoes
  
• 350ml beef stock
  
• 150ml red wine (optional)

For the Dumplings:

• 250g self-raising flour
  
• 125g shredded beef suet
  
• 2 tbsp fresh parsley
  
• Cold water to mix

Instructions

1. Prepare Mince: Sauté vegetables for 15 mins. Add mince and brown for 5 mins. Stir in tomatoes, stock, and wine. Season. Simmer for 20 mins.
   
2. Make Dumplings: Combine flour, suet, salt, and parsley. Add water to form a soft dough and roll into 12 balls.
   
3. Combine: Place dumplings on top of the mince. Cover tightly and cook for 18-20 minutes until risen and cooked through. Serve hot.