Slow Cooker Mince and Dumplings

4 standard portions

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Ingredients

• 1 Onion (peeled and finely chopped)
• 2 Garlic Cloves (peeled and finely chopped)
• 2 Carrots (peeled and diced)
• 2 tbsp Plain Flour (All-purpose flour)
• 500 g Beef Mince (Ground beef) (5% fat)
• 1 tbsp Tomato Puree (Tomato paste)
• 1 tsp Dried Thyme
• 1 tbsp Worcestershire Sauce
• 1 tsp Marmite
• 400 ml Beef Stock (Beef broth)
• ½ tsp Salt
• ¼ tsp Pepper
• 100 g Frozen Peas
• 150 g Self-raising Flour (Self-rising flour)
• 75 g Beef or Vegetable Suet
• ½ tsp Salt
• ½ tsp Dried Thyme
• 100 ml Cold Water

Method

1. Place the finely chopped onion, garlic and diced carrots into the slow cooker. Sprinkle over the plain flour and stir so the vegetables are coated.
2. Add the raw beef mince to the slow cooker and break it up with a wooden spoon. There's no need to brown the mince first.
3. In a jug, whisk together the tomato purée, dried thyme, Worcestershire sauce, Marmite, beef stock, salt and black pepper.
4. Pour the mixture into the slow cooker and stir everything together well, breaking up any larger pieces of mince as you go.Put the lid on and cook for: LOW - 6 hours / HIGH - 4 hours
5. Stir in the frozen peas. If you've cooked the mince on LOW, switch your slow cooker to HIGH now.
6. Place the self-raising flour, suet, salt and optional dried thyme into a mixing bowl and stir together.
7. Gradually add 100ml cold water, mixing until you have a soft, slightly tacky dough. You might not need to add every last drop immediately, so add the final part gradually.
8. Divide the dough into 8 equal pieces and gently roll each into a ball.
9. Place the eight dumplings gently on top of the mince, leaving a little space between them where possible. Put the lid back on the slow cooker and cook on HIGH for 1½-2 hours, until the dumplings are risen, soft and cooked through. Serve immediately.