I’ve been making this recipe for some time and have been really eager to share it! It’s about as wholesome as proper and filling as food gets. Every Northerner loves a plate of mince and dumplings, the vast majority enjoy pies, so why not smash them together!?
The spice mix I’ve chosen is a simple mix, that helps give the mince a lovely deep brown sear, which is where the flavour comes from. By searing the meat, you’re creating fantastic caramelised flavours which only get better and you simmer the filling in gravy. Be sure to add any excess juices from the mince to the gravy, to save all those wonderful tastes.
If you want to try making your own shortcrust pastry (We certainly did) then check out the BBC recipe that we used here. It’s really easy to make and only takes around 30 minutes cooling before it’s ready to use in the recipe. Finally I added some freshly diced sage leaves to our stuffing mix to give it a wonderful herbal flavour, but you can try out whatever seasoning you want.
Mince and dumpling pie recipe
- 500 g 20% fat beef mince
- 1 white onion
- 150 g Cubed carrot
- 85 g Garden peas
- 350 ml Beef gravy
- 350 g Shortcrust pastry
- 1 tbs Garlic granules
- 2 tbs Celery salt
- 1 tbs Pepper
- 2 tbs Paprika
- 2 tbs Salt
- 200 g Self raising flour
- 100 g Suet
- 3 Sage leaves
- Dice and soften the white onion, then set aside.
- Mix the seasonings together and coat the mincemeat. Place mincemeat in an oiled pan and press down to brown. Repeat on both sides until well browned then break apart.
- Fry on a medium heat for 10 minutes. (Drain any excess moisture into the gravy)
- Add the peas, carrots, onion, and gravy to the pan then cover and simmer for 20 minutes.
- Line a pan with the pastry and blind bake for 15 minutes at 180°C.
- While the pastry is cooking, mix the dumpling ingredients in a bowl, slowly adding the water and mix together. Shape into pie top and score into 8 slices.
- Add filling to pastry and add dumpling topping. Bake at 180°C for 35 minutes.