Savoury Mince with Pumpkin Dumplings

    1 hour

    Mince and dumplings isn't that unusual, but I love the twist in this recipe where I use pumpkin dumplings, a recipe I created on a variation to pumpkin scones.


    New South Wales, Australia
    3 people made this

    Serves: 6 

    • Mince
    • 500g mince
    • 2 beef stock cubes
    • 40ml Worcestershire sauce
    • 1 onion diced
    • 1/2 cup red wine
    • 2 cups frozen pea and carrot mix
    • 1/2 cup water
    • 2 tablespoons gravox
    • 2 tablespoons cornflour
    • Pumpkin Dumplings
    • 50g margarine
    • 50g caster sugar
    • 1/2 cup cooked mashed pumpkin
    • 1/2 cup milk
    • 1 egg
    • 2 1/2 cups self raising flour

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Mince: In a large saucepan brown the mince, while stirring add the stock cubes and Worcestershire sauce. When fully brown add the onion and stir.
    2. Add the peas and carrots. Combine the water, gravox and cornflour. When the vegetables are softened stir in the gravox mix stirring continually until a thick gravy has formed. If too thick add additional water to get the consistency you prefer.
    3. Transfer the mince to a casserole dish and flatten, ready for the dumplings.
    4. Pumpkin Dumplings: Preheat the oven to 200 degrees C.
    5. Cream the margarine and sugar then add the mashed pumpkin and combine well. Add the milk and egg a little at a time. Sift the flour slowly into the the wet mixture while mixing into a soft dough.
    6. Turn out onto a floured surface and kneed until well combined.
    7. Break the dough into small dumplings then place on top of the mince.
    8. Bake in the oven until cooked through; about 15 minutes if the mince is piping hot when the dumplings are added.
    9. If the dumplings are cooked through but not brown, put under the grill until they are.

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