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- 450g minced beef
- 250g beef stock or water
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 1 tbsp tomato puree
- 4 strands thyme
- small bunch parsley
- 1 tbsp Worcester sauce
- 1 tbsp sunflower oil
- 150g plain flour
- 75g suet
Heat the sunflower oil in a pan and fry the onion and beef until brown. Add the carrot, tomato puree, Worcester sauce, herbs and stock. Leave to simmer while you prepare the dumplings.
Preheat an over to 200°C.
Mix the suet, flour and seasoning in a large bowl. Add a little water and work into a heavy dough. The dough shouldn't be particularly sticky — add a little flour if it is.
Divide the dough up into eight pieces and roll them into balls.
Transfer the beef mix to a casserole dish. Place the dough balls on top of the beef mixture. They shouldn't sink in too far. Bake for about 35 minutes, uncovered.