Slow Cooker Mince and Dumplings
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Prep Time
15 MINS
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Cook Time
3 HR 10 MINS
- KCals 369
- Carbs 34G
Ingredients
- 1 medium onion peeled and diced
- 2 garlic cloves peeled and crushed
- 2 large carrots peeled and finely diced
- 500 g 5% fat minced beef
- 200 ml rich beef stock pot (1 rich beef stock pot dissolved in 200ml boiling water)
- 400 g tin of chopped tomatoes
- 2 tbsp Worcestershire sauce or Henderson's relish
- 1 tbsp tomato puree
- 1 tsp dried mixed herbs
- salt and freshly ground black pepper to taste
- low-calorie cooking spray
For the dumplings
- 100 g self-raising flour
- ¼ tsp baking powder
- 2 medium egg yolks
- 3-4 tbsp cold water
Instructions
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Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic and carrots and cook gently for 10 minutes until softening and golden.
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Add the minced beef and break it up with a wooden spoon. Cook for 4-5 minutes until browned on all sides.
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Transfer the beef and vegetables to the slow cooker. Add the stock, tomatoes, Worcestershire sauce or Henderson's relish, tomato puree and mixed herbs. Cover and cook on high for 2½-3 hours until the carrots are tender, then season with salt and freshly ground black pepper, to taste.
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Sift the flour and baking powder into a small bowl. Season with a little salt and black pepper, then add the egg yolks and mix slightly with a fork. Using your fingertips, rub in the egg yolk until the mixture resembles breadcrumbs.
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Add 3-4 tbsp of cold water, a little at a time, and stir with a round-bladed knife until it comes together to form a dough. You will need a firm dough that's not too wet, so the amount of water you need will depend on the size of your egg yolks. Shape the dough into four equally-sized dumplings and set aside in the fridge for later.
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After the mince has been cooking for 2½-3 hours, place the dumplings on top and replace the lid. Cook for a further 40 minutes until the dumplings have puffed up and the mince and gravy is thick and rich. Serve.