- Serves: 4
- Cook Time: 2 hours 50 minutes
- Prep Time: 20 minutes
- Effort: medium
- 225 g self-raising flour
- 110 g shredded suet
- black pepper
- cold water, to mix
For the beef and onion filling:
- 700 g chuck steak, cut into 2.5cm cubes
- 3 onions, cut into quarters
- 1 tbsp beef dripping
- 1 1/2 tbsp plain flour
- 1/2 tsp dried mixed herbs
- 1/2 tsp Worcestershire sauce
- 1 tsp tomato purée
- 425 ml beef stock
- 225 g open-cap flat mushrooms, sliced
1. First, prepare the suet pastry for the dumplings. Sift the flour into a large bowl, sprinkle in the suet, season with salt and freshly ground black pepper and mix lightly with your hands.
2. Add a little cold water and mix with a knife. When the mixture starts to come together, continue to mix lightly with your hands and bring it together to form a smooth elastic dough that leaves the bowl clean.
3. Leave the dough to rest for 5 minutes then shape into small dumpling sized balls.
4. To make the beef and onion filling, put the beef dripping into a large saucepan over a medium heat and fry the onion for several minutes to soften.
5. Add the cubes of beef and brown lightly. Add the flour and stir well, then add the herbs. Stir in the Worcestershire sauce and tomato puree followed by the stock, a little at a time. Add the mushrooms and simmer gently on the hob for about 2 hours, until the beef is tender.
6. Set the oven to 200°C/gas 6. Transfer the mixture to the pie dish and cover with the suet dumplings. Bake for 30-40 minutes, until the dumplings are golden brown. Serve immediately.
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