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Mince and dumplings is the ultimate British comfort food. Think of it as a cozy stovetop casserole: tender ground beef simmered in a flavorful gravy and topped with soft, savory herb dumplings.
While suet is traditional in British dumplings, butter works beautifully and is easier to find. This dish is simple, rustic, and satisfying—perfect for a chilly evening. Pair it with mashed or boiled potatoes for a hearty, homey meal.
You might also like this British favorite, mince and tatties, or try this tasty shepherd’s pie made with lamb and mashed potatoes.
What You’ll Like About This Dish
Classic British flavor. This traditional recipe is rich, savory, and loaded with nostalgia.
All in one pan. The beef and dumplings cook together, making it easy and mess-free.
Soft, fluffy dumplings. Light herbed dumplings soak up the beefy goodness below.
Adaptable ingredients. Use beef suet for authenticity or stick with pantry staples like butter.
Ingredient Notes
- Ground beef: Use regular or lean ground beef. British recipes often use a mix of lean and fatty for flavor.
- Onion and carrot: A classic savory base—feel free to add peas or parsnips.
- Beef broth: Builds the gravy. You can substitute part with water and bouillon.
- Worcestershire sauce: Adds depth and umami.
- Flour: A spoonful helps thicken the sauce.
- Bay leaf: Optional but adds subtle aromatic flavor.
- Dumpling dough: Made with flour, baking powder, herbs, and butter (or suet for tradition).
Steps to Make Mince and Dumplings
- Sauté onion and carrot in a large skillet until softened and golden.
- Add ground beef and cook until browned and no longer pink.
- Stir in flour, then gradually add beef broth and seasonings. Simmer briefly.
- Mix flour, baking powder, herbs, salt, and pepper in a bowl. Cut in butter and mix in water to form a soft dough.
- Shape the dough into dumpling balls with floured hands.
- Arrange dumplings over the simmering beef, cover, and cook gently until fluffy and cooked through.
Tips for Success
- Use a deep skillet or sauté pan with a tight-fitting lid.
- Don’t lift the lid while the dumplings cook—they steam and need consistent heat.
- Add extra vegetables to stretch the meal: frozen peas, turnips, or mushrooms all work.
- Use suet instead of butter for a more authentic British dumpling texture.
- If you prefer firmer dumplings, reduce the water slightly.
Recipe Variations
- Add peas or parsnips. Stir in frozen peas or diced parsnips near the end of the beef cooking time.
- Use suet for tradition. Swap out butter for shredded beef suet in the dumplings.
- Make it spicy. Add a pinch of cayenne or a splash of hot sauce to the beef.
- Try lamb instead. Ground lamb gives it a rich, earthy twist—especially with mint in the dumplings.
- Add gravy granules. For deeper flavor and a thicker sauce, stir in a teaspoon or two of British gravy granules.
Serving Suggestions
- Serve with creamy mashed or boiled potatoes.
- Pair with a side of buttered green peas or steamed cabbage.
- Add a dollop of HP Sauce or English mustard at the table.
- Offer crusty bread for sopping up the gravy.
- Follow with a simple British dessert like treacle sponge or apple crumble.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze the beef and dumplings separately if possible, for up to 2 months. Dumplings may soften slightly when thawed.
Reheat: Reheat gently on the stove or in the microwave. Add a splash of broth or water to loosen the gravy as needed.
Mince and Dumplings
Ingredients
For the Mince
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 1 medium carrot, chopped
- 1 ½ pounds ground beef
- 1 tbsp all-purpose flour
- 1 ½ cups beef broth
- 1 tsp Worcestershire sauce
- ½ tsp freshly ground black pepper
- 1 bay leaf
- fine salt, to taste
For the Dumplings
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp fine salt
- ½ tsp rubbed sage
- ¼ tsp ground thyme
- ½ tsp freshly ground black pepper
- 6 tbsp cold butter
- ½ cup water, plus more if needed
Recommended Equipment
- 4-quart sauté pan or deep skillet
Instructions
- Heat the oil in a large sauté pan or deep skillet over medium heat. Sauté the onion and carrot in the oil until the onion is lightly browned. Add the ground beef and cook, breaking up, until well browned and no longer pink, about 10 minutes.1 tbsp vegetable oil | 1 large onion | 1 medium carrot | 1 1/2 pounds ground beef
- Stir 1 tablespoon of flour into the beef mixture. Gradually add 1 1/2 cups of beef broth, stirring constantly. Add 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of freshly ground black pepper, and a bay leaf. Taste and add salt, as needed. Bring to a boil. Reduce the heat, cover, and simmer for 5 minutes.1 tbsp all-purpose flour | 1 1/2 cups beef broth | 1 tsp Worcestershire sauce | 1/2 tsp freshly ground black pepper | 1 bay leaf | fine salt
- Meanwhile, prepare the dumplings. In a medium bowl, whisk together the 2 cups of flour, baking powder, 1/2 teaspoon of salt, sage, thyme, and 1/2 teaspoon of freshly ground black pepper. Work the butter in with your fingers or a pastry blender until the mixture resembles meal. Add 1/2 cup of water and mix with your hands until the dough holds together, adding more water 1 tablespoon at a time if needed. The dough should be soft, but stiff enough to shape. With floured hands, shape the dough into 8 balls.2 cups all-purpose flour | 1 1/2 tsp baking powder | 1/2 tsp fine salt | 1/2 tsp rubbed sage | 1/4 tsp ground thyme | 1/2 tsp freshly ground black pepper | 6 tbsp cold butter | 1/2 cup water
- Arrange the dumplings on the beef mixture, cover the pan, and continue cooking over low heat for about 20 to 25 minutes, until the dumplings are fluffy and cooked through.
- Check occasionally and add a splash of broth or water if the beef mixture becomes dry.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
