Stew With Herb Dumplings

This is a little bit of comfort food. It warms you from the inside out, just what we need in this chilly weather.

Serves 4



  • 1tbsp oil
  • 2 onions, diced
  • 2 leeks, sliced
  • 2 carrots, finely chopped
  • 6 medium potatoes, cubed
  • 300g bay of quorn mince
  • 1tbsp HP sauce
  • 3tsp Worchester sauce
  • 2tbsp flour
  • 2tsp dried thyme
  • 4 bay leaves
  • 200g frozen peas
  • Dumplings
  • 200g self raising flour
  • 1tsp salt
  • 100g margarine
  • 20g grated cheese
  • 1tsp mixed herbs
  • 1tsp chopped chives
  • Water to bind


  1. First, make the stew. Heat the oil and fry the onions and leeks until soft. Stir through the mince from frozen. Add the carrots and leave for a few minutes. Stir in the flour until absorbed. Add the stock, sauces, herbs, peas and potato. Cook on low with the lid on for as long as you like.
  2. Now, to the dumplings – Mix all the dry ingredient (leaving a little flour aside) together, and add water to form a firm dough. Roll into approx. 10 balls and roll lightly in the remaining flour.
  3. Add to the stew (there should be quite a lot of liquid on the top, if not, add a little water) and cook for a further 10-15mins until fluffed up and soft.

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