Mince and Dumplings Recipe

Janette Fuschi | Culinary Ginger

Mince and dumplings is the perfect winter dish to warm you up. Minced beef is cooked with vegetables and beef stock, and topped with soft, pillowy dumplings. This is real British comfort food.

If you're familiar with the mince pies I shared before, we talked about the definition of ‘mince’ and the sweet versus savory concept. Well, this dish falls into the savory category.

This was one of my favorite meals growing up and my mum had her recipe down - it was perfect every time. Well, I say recipe, but there wasn’t one.

Mince and Dumplings Photo

And of course, she can’t share it with me today because she never wrote anything down. She just made this (and all her other dishes) in the style of “a little of this a little of that” and “yes, that tastes good”!

Mince and Dumplings Picture

Given her method, this is the perfect dish too, for this reason, because it’s very hard to mess it up. Everything cooks together in the pan which leads to developing a rich, deep flavor. The dumplings add a lovely ‘crust’ that cuts through the sauciness of the dish.

Mince and Dumplings Image

Mince and Dumplings Ingredients

Just like in many other British recipes, suet is traditionally used in the dumplings. Like with my Spotted Dick recipe, since suet is not readily available in the States, I substituted shortening.

Speaking of the Spotted Dick recipe, it would be the perfect dessert to follow this dish. It is also warm, comforting classic British fare.

To make this version of mince and dumplings you will need:

  • Ground beef - Browned ground beef is the base of this rich and delicious British comfort food.
  • Vegetable oil - A little bit of vegetable oil is warmed and used to brown the ground beef in a big skillet.
  • Yellow onion - Finely diced yellow onion adds so much flavor to this dish.
  • Celery - The celery should also be finely diced so it's not too chunky in the finished recipe.
  • Carrots - Dice carrots round out the classic mirepoix of onion, celery and carrots.
  • Garlic - Fresh garlic, grated or finely minced is necessary for mince and dumplings.
  • Salt - A touch of salt, to taste, adds the perfect seasoning to this traditional fare.
  • Black pepper - Black pepper is also needed for the ideal seasoning.
  • Tomato paste - Rich tomato paste adds a savory quality to the sauce.
  • Red wine - Used to add depth to the flavor, don't skip the red wine in this mince and dumplings.
  • Chopped tomatoes - You can used fresh chopped tomatoes or diced canned tomatoes.
  • Beef stock - Beef stock helps create a deeply flavorful stew mixture.
  • Worcestershire sauce - Mince and dumplings is not complete with the addition of worcestershire sauce.
  • Bay leaf - Bay leaf simmers in the saucey mixture adding so much yummy flavor.
  • Flour - All purpose flour is used for making the dumplings.
  • Vegetable shortening - As mentioned above, the shortening is used in place ofthe classice suet of mince and dumplings.
  • Parsley - Fresh parsley is chopped and adds a bit of freshness as a garnish.
Mince and Dumplings Pic

How to Make Mince and Dumplings

  1. Warm vegetable oil over medium heat in a large sauce pan with a lid. Add ground beef and brown.
  2. Add onions and continue to cook until they are softened, about five minutes.
  3. Add salt, pepper and tomato paste and stir. 
  4. Stir in wine, scraping any brown bits from the bottom of the pan. Simmer for 1 minute.
  5. Add in the chopped tomatoes, beef stock, Worcestershire sauce and bay leaf, then simmer for 15 minutes while you make the dumplings.
  6. Preheat oven to 375° before assembling the dumplings.
  7. Add flour, salt and shortening to a bowl. Use a fork or pastry cutter to cut the shortening into the flour, until it's crumb-like in texture.
  8. Slowly pour in water until you get a soft, spongy dough.
  9. Remove bay leaf from the meat and sauce, then flour hands and roll dough into eight round dumplings.
  10. Place dumplings even over the top of the minced meat.
  11. Cover the pan and bake for 10 minutes. Remove the lid and bake for an additional 30 minutes until dumplings are browned and cooked through.
  12. Sprinkle everything fresh parsley before serving.
File 1 Mince and Dumplings

The History of British Dumplings

In doing some research, I found a little history of dumplings that I didn’t know existed. Dumplings were influenced by the Italians, and have been around since AD50, the time of the Roman invasion.

File 2 Mince and Dumplings

The Romans used to make their dumplings with lentils (which were not very popular in Britain), so the British started making them with water and flour.

They then developed them further by adding milk and some extra ingredients, and this is how the British dumpling was born.

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Mince and Dumplings Recipe Photo

Mince and Dumplings Recipe

    4 Servings


  • 1 tablespoon Vegetable Oil
  • 1 pound Ground Beef, 80/20
  • 8 ounces Yellow Onion, finely diced
  • 2 Celery Sticks, finely diced
  • 5 ounces Carrot, finely diced
  • 2 cloves Garlic, peeled and finely chopped
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 2 tablespoons Tomato Paste
  • 5 ounces Red Wine
  • 14 ounces Chopped Tomatoes, canned
  • 1 1/2 cups Beef Stock
  • 1 tablespoon Worcestershire Sauce
  • 1 Bay Leaf
For the Dumplings:
  • 1 cup All-Purpose Flour
  • 2 1/2 ounces Vegetable Shortening
  • 1/4 teaspoon Salt
  • 2 teaspoons Fresh Parsley, chopped for garnish


  1. To a large sauce pan with a lid, add the vegetable oil over medium heat.
  2. Add the ground beef and brown. Add the onions and cook until they start to soften, about 5 minutes. Add the celery, carrots and garlic, cook for 1 minute stirring.
  3. Add the salt, pepper and tomato paste and stir to combine.
  4. Stir in the wine. Mix well and scrape any brown bits from the bottom of the pan, simmer for 1 minute.
  5. Add the chopped tomatoes, beef stock, Worcestershire sauce and bay leaf.
  6. Turn up the heat and bring to a simmer and cook for 15 minutes while you make the dumplings.
  7. Preheat the oven to 375°F.
  8. To a bowl add the flour, salt and shortening. Use a fork to mash the shortening into the flour until it looks like large breadcrumbs.
  9. Slowly pour in cold water (about 1 cup) until you get a soft, spongy dough.
  10. Remove the bay leaf from the beef and vegetables.
  11. Flour your hands and form the dough into 8 balls. Place then evenly on top of the minced meat.
  12. Cover the pan and bake for 10 minutes. Remove the lid and bake for a further 30 minutes until the dumplings are browned and cooked.
  13. Serve garnished with chopped parsley.


Cooking Method:
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Related Recipes:
British Recipes, Dinner Recipes, Easy Dinner Recipes, Comfort Food Recipes, Simmered Recipes, Ground Beef Recipes, Onion Recipes, Carrot Recipes, Garlic Recipes, Tomato Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Janette Fuschi
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 258
Calories 570

% Daily Value*
Total Fat 32g
  Saturated Fat 3g
Sodium 947mg
Total Carbohydrate 29g
  Dietary Fiber 1g
  Sugars 2g
Protein 26g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Janette Fuschi

About Janette

Janette is a British ex-pat living in Southern California. On her blog, Culinary Ginger, you'll learn all about it. On Food Fanatic, you'll see her favorite British classics, and ours too!

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