“The perfect comforting Sunday lunch dish. So easy to prepare, leaving you time to relax and enjoy some time out. This is a great dish for those of you who want to reduce the amount of meat that you eat. I’ve chosen organic beef mince and included a healthy dose of lentils as well as “baked beans with benefits”. Pulses are a great source of protein, fibre and minerals. I’ve made gluten free dumplings using pea flour but you can easily substitute this for plain flour.”
SERVES: 6 PREP TIME: 15 MINS COOKING TIME: 2 HOURS
For the hotpot:
1 pot of baked beans with benefits
1 tblsp oil
1 onion, chopped
1 clove garlic, chopped
400g beef mince
200g lentils, rinsed
150g swede, chopped
1tsp tamari sauce (or soy sauce)
500ml beef stock (I use Kallo organic beef)
For the dumplings:
100g pea flour
100g vegetable suet
20g parmesan cheese, grated
1/2 tsp dried oregano
Few sprigs parsley, chopped
- Heat the oil in a casserole pan. Add the onion and garlic. Cook for 5 mins.
- Add the beef mince and cook until browned.
- Add the baked beans with benefits, lentils, carrot, swede, beef stock, tamari and season with pepper.
- Bring to the boil, turn down the heat, cover and simmer for 1 ½ hours.
- Meanwhile make the dumplings. Combine all the ingredients together in a bowl. Season with salt and pepper.
- After 1 ½ hours, drop spoonfuls of the dumpling mixture into the stew. Cover and cook for a further 30 mins until the dumplings have firmed up. To check they’re cooked insert a cocktail stick into the centre and make sure it comes out clean.