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Lamb Casserole with Kumara Dumplings

Ingredients

  • 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

Kumara Dumplings

  • 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

Instructions

  1. Preheat oven to 200 fanbake
  2. Cook your kumara your Biroix dish in boiling salted water until cooked. Around 12 minutes.
  3. Once cooked, drain well and mash.
  4. 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.
  5. In your Biroix dish, add the oil over a medium heat.
  6. Add the onion, fry gently for 2 minutes, Add garlic, cook for 1 minute, stir so it doesn’t burn.
  7. Add the herbs and the lamb mince and cook until browned, stirring occasionally and breaking up the mince with your spoon. Around 8 minutes.
  8. Add the carrots and potatoes continue to fry gently, stirring occasionally.
  9. Add tomatoes, lentils, sugar, salt, beef stock cube and greens. Stir well and simmer for ten minutes. Set aside while you prepare the dumplings.
  10. On a clean bench scatter a little flour, press out the dough until its around 1 cm thick.
  11. Use a 7 cm pastry cutter to cut out discs, place 8 discs over the lamb mix, don’t overlap them.
  12. 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.

Recipe Notes

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.