Vegetable Hotpot with Dumplings
This is a really hearty winter dish.
Butter - 15g (½ oz)
Onion - 1 medium, chopped
Carrots - 2 medium, diced
Courgettes - 2 medium, diced
Swede - 175g (6 oz), diced
Mushrooms - 110g (4 oz), halved
Parsnip - 1 medium, diced
Chopped tomatoes with herbs - 1 x 400g (14 oz) can
Vegetable stock - 300 ml (10 fl oz)
Black eyed peas - 1 x 440g (15½ oz) can, drained
Self raising flour - 175g (6 oz)
Garlic salt - ½ tsp
Vegetable suet - 75g (3 oz)
Smoked cheddar cheese - 50g (2 oz), grated
Milk - 100 ml (4 fl oz)
Fry the onion in the butter in a large pan for 3 minutes.
Add the vegetables, stock and the beans. Cook for 10 minutes. Place in an ovenproof dish.
Sift the flour and salt together. Stir in the suet and cheese. Mix to a soft dough with the milk. Divide into 12 pieces and shape into balls.
Add to the casserole, cover and simmer for 15-20 minutes.
Serves 4-6
source unknown
