Mince and tatties with dumplings

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Prep time:

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Serves: 4

By pushchair

(2 Votes) 2


  • 4oz self-raising flour

  • 1 onion

  • 500g beef mince

  • 1/2 swede

  • 1 handful frozen peas

  • 3 potatoes

  • 1-2 carrot

  • 1 tsp Marmite

  • 2oz suet (vegetarian or animal)


  1. Brown the mince and add the chopped onion. Fry a bit more and then add the carrot and turnip-chopped to your preferred size. Cover with water and stir in a teaspoon of marmite. You can also add a couple of dashes of Worcestershire Sauce if you like the taste. Bring to a boil cover and simmer for an hour. It will stand simmering for longer if needs must. Add a little more water if neccessary. Add frozen peas in last 5 mins of cooking or when adding the dumplings.
  2. Put flour and suet into a bowl with a grinding of salt and pepper. Now you need to add water-just enough, not too much so add a little at a time. If it gets too sloppy add more flour. Mix with your fingertips very lightly. Do not knead or overwork. Split into 8 lumps flouring if needed to stop them sticking to your fingers too much. Drop into the gently bubbling mince and clap the lid on. Leave for 20 mins on a low heat. Serve with boiled potatoes.

Additional Information

  • Kids can help

  • Meat

  • beef

  • Winter

  • Autumn

  • Main Course

  • Nut Free

  • Egg Free

  • Dairy Free

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Your comments

  • OvO 29/04/13 18:43

    Ma OvO was at work so I couldn't phone her for her mince and dumplings recipe. Once again it was MN to the rescue! This was perfect and declared delicious by DH and DS(8).

  • pushchair 16/10/08 20:56

    A family favourite from childhood