Beef casserole with cheesy herb dumplings

Prep 0 h : 10 m
Cook 2 h : 0 m


  • 1kg gravy beef, cut into small pieces

    1 tbsp olive oil

    200g onions, coarsely chopped

    2 cloves garlic, crushed

    2 tbsp tomato paste

    400g canned whole peeled tomatoes

    375ml beef stock

    4 sprigs fresh thyme

    250g button mushrooms, halved

    150g self-raising flour

    50g cold butter, finely chopped

    2 tbsp finely chopped fresh flat-leaf parsley

    ⅓ cup coarsely grated vintage cheddar

    125ml buttermilk, approximately


  • Preheat Heat oil in a role frying pan over medium-high heat.

    Cook beef, in batches, until browned.

    Transfer to a heavy-bottomed saucepan.

    Add onion and garlic to same frying pan; cook, stirring, for 5 mins or until onion softens.

    Add paste, tomatoes, stock and thyme to pan; bring to the boil.

    Transfer mixture to the saucepan; add mushrooms.

    Cook, covered, on low, about 2 hours.

    Remove and discard thyme sprigs.

    Season to taste.

    Meanwhile, place flour in a medium bowl; rub in butter.

    Add half the parsley and half the cheddar; stir to combine.

    Stir in enough buttermilk to make a soft, sticky dough.

    Drop rounded tablespoons of the dumpling mixture, 2cm apart, on top of casserole in cooker; scatter with remaining cheddar.

    Cook, covered, for 1 hour or until dumplings are cooked through.

    Scatter with remaining parsley to serve with steamed green beans or spinach.