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beef, bean & lentil hotpot with dumplings

“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.”



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

200ml water

20g parmesan cheese, grated

1/2 tsp dried oregano

Few sprigs parsley, chopped


  1. Heat the oil in a casserole pan. Add the onion and garlic. Cook for 5 mins.
  2. Add the beef mince and cook until browned.
  3. Add the baked beans with benefits, lentils, carrot, swede, beef stock, tamari and season with pepper.
  4. Bring to the boil, turn down the heat, cover and simmer for 1 ½ hours.
  5. Meanwhile make the dumplings. Combine all the ingredients together in a bowl. Season with salt and pepper.
  6. 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.

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