Yorkshire Mince & Dumpling Pie

Yorkshire Mince & Dumpling Pie is a comforting, traditional dish that combines rich, seasoned minced beef with fluffy herb dumplings, all baked to golden perfection. Ideal for a cosy family dinner, this hearty pie brings together classic flavours in a satisfying, warming meal.

INGREDIENTS

For the Mince Filling:

500g native breed mince (with high fat content)
1 large onion, finely chopped
2 carrots, diced
2 sticks of celery, diced
2 cloves of garlic, minced
200g mushrooms, sliced
1 tbsp tomato purée
1 tbsp Worcestershire sauce
500ml beef stock
1 tsp fresh thyme leaves
1 bay leaf
Salt and pepper to taste

For the Dumpling Topping:

200g self-raising flour
100g suet (or butter if preferred)
1 tsp baking powder
A handful of chopped fresh herbs (parsley, thyme, or rosemary)
A pinch of salt
150ml cold water

METHOD

Prepare the Mince Filling:

In a large oven-proof casserole dish, heat a splash of oil over high heat and add the mince. Cook until browned, allowing the fat to render out.
Add the chopped onion, carrots, and celery. Cook until softened, about 10 minutes.
Add the garlic and mushrooms to the dish, cooking for another 5 minutes until the mushrooms release their moisture.
Stir in the tomato purée and Worcestershire sauce, cooking for 2-3 minutes.
Pour in the beef stock, add the fresh thyme and bay leaf, and season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat and let it cook gently for about 30 minutes, uncovered, to allow the flavours to meld and the sauce to thicken.

Prepare the Dumplings:

In a mixing bowl, combine the self-raising flour, suet (or butter), baking powder, chopped herbs, and a pinch of salt.
Gradually add the cold water, mixing with a fork until the mixture comes together into a soft dough.
Divide the dough into small balls, about the size of a golf ball.

Assemble the Pie:

Preheat your oven to 180°C (160°C fan, Gas Mark 4).
Once the mince mixture has thickened to your liking, arrange the dumplings on top of the mince in the casserole dish.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the dumplings are golden brown and cooked through.

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Sides and Ingredients that Pair Well with Yorkshire Mince & Dumpling Pie

Sides

Creamy Mashed Potatoes: The smooth and buttery texture of mashed potatoes complements the rich mince filling and provides a perfect base to soak up the gravy.
Buttered Green Beans: Fresh green beans, lightly steamed and tossed in butter, add a crisp contrast to the hearty pie.
Steamed Cabbage: Savoy or green cabbage, simply steamed and seasoned with a pinch of salt and butter, adds a mild, slightly sweet flavour that balances the richness of the pie.
Roasted Root Vegetables: A mix of roasted parsnips, carrots, and swede brings earthy sweetness and a bit of caramelised crunch, which pairs nicely with the mince.
Peas with Mint: A classic British side, fresh peas with a hint of mint provide a light and refreshing contrast to the dish.

Ingredients that Pair Well

Root Vegetables (e.g., parsnips, turnips): These vegetables can be added to the mince for extra depth or served roasted as a side. Their natural sweetness and earthy flavour complement the beef.
Leeks: Adding finely sliced leeks to the filling or serving them as a side brings a mild onion flavour and soft texture that works well with the dish.
Fresh Herbs (e.g., parsley, rosemary, thyme): These herbs not only enhance the dumplings but also bring out the savoury notes in the mince. A sprinkle of fresh parsley just before serving brightens the dish.
Red Wine or Ale: Incorporating a splash of red wine or a hearty ale into the mince adds depth and richness to the sauce, enhancing the overall flavour.
Horseradish: A dollop of horseradish cream on the side offers a sharp, tangy kick that contrasts beautifully with the richness of the beef.

Related Recipes & Guides

A Guide to Cooking with Beef Skirt

Guide to Cooking Featherblade Steaks

Native Breed Bavette Steak with Yorkshire Nduja Butter

Recipe Collections

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Grid Iron Gourmet

Preparation Time: Approximately 30 minutes

Cooking Time: Around 1 hour, including baking

Hot Tips

For an even richer flavour, deglaze the pan with a splash of red wine after browning the mince before adding the stock.
To ensure the dumplings are light and fluffy, handle the dough as little as possible and avoid over-mixing.

Pairings

Full-Bodied Red Wine: Wines like Shiraz, Malbec, or a rich Rioja are excellent choices. Their robust flavours and tannins complement the hearty mince and savoury dumplings.
Traditional English Ale: A pint of ale, such as a dark bitter or a porter, pairs wonderfully with the pie. The malty notes enhance the richness of the dish, and the slight bitterness provides a refreshing contrast.
Red Bordeaux: This classic wine, with its blend of Cabernet Sauvignon and Merlot, offers a perfect balance of fruitiness and earthy undertones, making it an ideal match for the flavours of the pie.
Dry Cider: A crisp, dry cider pairs well with the rich and fatty elements of the dish. The acidity and slight sweetness of the cider help cut through the heaviness of the mince and dumplings.
Barleywine: For those who enjoy stronger brews, a barleywine offers deep, caramelised flavours with a warming finish that pairs nicely with the robust flavours of the pie.
Herbal Tea: If you prefer a non-alcoholic option, a strong, robust tea like Earl Grey or a minty herbal tea can provide a refreshing contrast to the richness of the dish.

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