beef & mushroom casserole with dumplings

Recipe by The Delicate Diner

beef & mushroom casserole with dumplings

Servings: 4


Chef’s note:
The ultimate in comfort food, as well as low in cost, this beef and mushroom casserole has the addition of dumplings, making it a perfect one-pot feast. I used Old Hall Farm’s own Jersey/Angus cross beef in this recipe, and not only did the meat melt in the mouth, the flavour was incredible. Serve with savoy cabbage and greens for a healthy and easy winter warmer.


For the dumplings


  1. Pre-heat the oven to 180˚C/350˚F/Gas Mark 4.

  2. Put a large casserole dish over a medium-high heat on the hob and drizzle in some rapeseed oil. Add the beef in batches to brown – you want it caramelised around the edges. As each batch cooks, put aside into a bowl. 

  3. Add the shallots and celery to the casserole dish, adding a touch more oil if needed, and cook until softened. Add the garlic and fresh herbs and stir for a minute before deglazing the dish with red wine. Once the alcohol has cooked off, return the meat to the pan along with the resting juices. Add the peppercorns and beef stock, and season.

  4. Bring to a simmer, cover, cook for 1 hour and then add the chopped mushrooms. Cook for another hour.

  5. Make the dumplings. 
    Add all the dry ingredients to a bowl, and add the water mixing to form a dough. Use your hands to mould into 8 dumplings and place on top of the beef casserole. Put in the oven, uncovered, for 30 minutes. Serve with fresh greens.


The Delicate Diner is Samantha Mattocks, MasterChef contestant and co-owner of nourish. Founded in 2016, The Delicate Diner is a mixture of recipes, reviews, and interviews – all with a passion for local produce. Samantha undertakes pop ups and cooking demos throughout the year, so look out for her in 2022.

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