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!
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