Grandmas Meat and Dumpling Casserole

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This recipe is one I remember with great fondness. My grandmother would make up a big pot, with a cheap cut of lamb (that is the national meat of Wales!) , pile in loads of carrots, swede, turnip, mushroom, and then top the casserole with these dumplings. They would start off their life as golf ball sized blobs floating on the top of the casserole, and then 2 hours later, they would have expanded nearly double in size.

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Set your oven to 170 C , Gas 3, 325 F In the same pan you will use for the oven, add the olive oil, chopped onion, mushrooms and fry until translucent. Add the meat and fry until brown to seal the juices....
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