Your loved ones will love Lamb Casserole with Kumara Dumplings, it is rich and comforting and delicious.Jump to Recipe
Imagine a lovely rich lamb stew with fluffy slightly sweet dumplings cooked on top and you have Lamb Casserole with Kumara Dumplings! It is such a fun dish, and everyone loves a one pot wonder.
For the lamb stew, I use lentils, potato and carrot along side the lamb mince so that it goes further and we get some vegetables and protein plus tomato passata and lots of flavourings. Then for the dumplings it is kumara, self raising flour, white flour, salt, pepper and egg, and brush them with milk.
How to make Lamb Casserole with Kumara Dumplings:
First you cook your Kumara in salted boiling water. Once cooked, mash this and sift in your flours. Add the remaining ingredients and mix well to form a dough. Set aside until needed.
For the lamb casserole base, fry your onion in your Biroix casserole dish. Add garlic, and herbs, and then lamb mince. Cook until browned, i like to make sure that the mince is all broken up at this time too. Now add your potatoes and carrots and gently fry.
Now add the tomatoes, lentils, sugar, salt, beef stock cube and greens. Simmer, stirring occasionally.
When you are ready to assemble, set aside the casserole while you make the dumplings. Flour your bench and press the dough until around 1 cm thick. Use a circular pastry cutter or glass that is around 7cm wide. Cut out 8 discs. Its best not to overlap them as they don’t cook as evenly. Brush them with a little milk and bake until golden, around 25-30 minutes.
Common questions about Lamb Casserole with Kumara Dumplings:
What can I use instead of Kumara? Pumpkin, sweet potato or even potato would all work well.
What can I use instead of Rosemary? You can substitute fresh rosemary for thyme leaves or parsley or dried Italian herbs.
Lamb Casserole with Kumara Dumplings
- 500 grams lamb mince
- 2 carrots peeled and diced
- 1 large onion peeled and diced
- 1 teaspoon of minced garlic
- 2 tablespoon of fresh *rosemary chopped
- 1 can Lentils drained and rinsed
- 1 bunch approx. 500 grams of leafy greens such as spinach or silverbeet, sliced.
- 700 ml Tomato passata
- 3 medium sized potatoes around 300 grams, peeled, diced into 3 cm dice
- 1 x Beef stock cube
- 1 tablespoon Sugar
- 1 tablespoon Salt
- 1 teaspoon neutral oil for frying
- 300 grams kumara I like to use Beauregard orange kumara, peeled and cut into large pieces
- 1 cup self raising flour
- ½ cup flour
- 1 egg
- Salt & Pepper
- 1 tablespoon of milk
Preheat oven to 200 fanbake
Cook your kumara your Biroix dish in boiling salted water until cooked. Around 12 minutes.
Once cooked, drain well and mash.
In a large bowl, add kumara, sift in flours, 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.
In your Biroix dish, add the oil over a medium heat.
Add the onion, fry gently for 2 minutes, Add garlic, cook for 1 minute, stir so it doesn’t burn.
Add the herbs and the lamb mince and cook until browned, stirring occasionally and breaking up the mince with your spoon. Around 8 minutes.
Add the carrots and potatoes continue to fry gently, stirring occasionally.
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, press out the dough until its around 1 cm thick.
Use a 7 cm pastry cutter to cut out discs, place 8 discs over the lamb mix, don’t overlap them.
With a pastry brush, brush milk over the top. Place in the oven and bake until golden and dumplings look cooked. Around 25-30 minutes.
You can substitute fresh rosemary for thyme leaves or parsley or dried Italian herbs.
You may have a little dough leftover, if so make a couple of extra dumplings and cook separately on a lined baking tray.