Lamb Casserole with Kumara Dumplings

Lamb Casserole with Kumara Dumplings

Whether it’s cold outside or you just want a little something to warm your insides, this dumpling casserole combo is Dutch Oven cooking at its best. Keep it hot, keep it colourful, with Biroix cookware!

This recipes uses silverbeet, but you might know it as chard. Is there any difference between the two? Check out this link for some leafy learning!

What you need – Casserole

  • 500 grams of lamb mince 
  • 2 carrots, peeled and diced 
  • 1 large onion, peeled and diced 
  • 1 teaspoon of minced garlic 
  • 2 tablespoons of fresh rosemary*, chopped  
  • 1 can of lentils, drained and rinsed 
  • 1 bunch (approx. 500 grams) of sliced, leafy greens (spinach or silverbeet)
  • 700ml tomato passata 
  • 3 medium sized potatoes (approx. 300 grams) peeled & diced into 3cm cubes  
  • 1 x beef stock cube
  • 1 tablespoon of sugar 
  • 1 tablespoon of salt 
  • 1 teaspoon neutral oil for frying

What you need – Kumara Dumplings 

  • 300 grams of kumara**, peeled and cut into large pieces  
  • 1 cup of self-raising flour 
  • ½ cup of flour 
  • 1 egg 
  • Salt & pepper 
  • 1 tablespoon of milk

How to cook

  • Preheat oven to 200°C fan bake.
  • Using your Biroix Dutch Oven, cook your kumara in salted, boiling water until cooked. Around 12 minutes. 
  • Once cooked, drain well and mash. 
  • In a large bowl, add kumara, sift in flour, add egg and season well with salt and pepper. Mix well with a wooden spoon to form a dough. Cover with a tea towel and set aside. 
  • Heat oil in your Dutch Oven over a medium heat. 
  • Add the onion, frying gently for 2 minutes. Add garlic and cook for 1 minute, stirring so it doesn’t burn.
  • Mix in the herbs and lamb mince, cooking until browned. Stir occasionally, breaking up the mince with your spoon. Around 8 minutes. 
  • Next, add in the carrots and potatoes. Continue to fry gently, stirring occasionally. 
  • Finally, add tomatoes, lentils, sugar, salt, beef stock cube and greens. Stir well and simmer for ten minutes. Set aside while you prepare the dumplings. 
  • On a clean bench, scatter a little flour and press out the dough until its around 1cm thick. 
  • Use a 7cm pastry cutter to cut out 8 dumplings***.
  • Place the dumplings over the lamb mix. Be careful not to overlap them. 
  • With a pastry brush, brush milk over the top. Place in the oven (without lid) and bake until golden and dumplings look cooked. Around 25-30 minutes. 


*You can substitute fresh rosemary for thyme leaves , parsley or dried Italian herbs. 
**I like to use Beauregard Orange Kumara.
***You may have a little dough leftover. If so, make a couple of extra dumplings and cook separately on a lined baking tray.

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries

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