Ingredients

25g butter, plus a little extra

300g chestnut mushrooms, halved

1 leek, roughly chopped

2 large carrots, thickly sliced at an angle

2 garlic cloves, finely chopped

1 tsp dried thyme

1 tbsp plain flour

300ml vegetable stock

400g can cream of mushroom soup

Large handful of parsley, chopped

Mashed potatoes, to serve

150g self-raising flour, plus extra for dusting

70g vegetable suet

Instructions

Step 1: Melt the butter in a deep flameproof casserole over medium-high heat and fry the mushrooms for 3-4 minutes until they start to brown.

Step 2: Reduce the heat to medium, add the leeks and carrots to the pan, and add another knob of butter if the pan looks dry. Cook for 5 minutes until the vegetables begin to soften.

Step 3: Add the garlic, thyme, and a large pinch each of salt and freshly ground black pepper. Cook for another 3-4 minutes to combine the flavors.

Step 4: Stir in the plain flour, then pour in the vegetable stock. Stir well to combine.

Step 5: Pour in the cream of mushroom soup, stir, and bring to a simmer over low heat. Adjust seasoning if needed and simmer for 10 minutes while preparing the dumplings.

Step 6: To make the dumplings, place the self-raising flour and ½ teaspoon salt in a bowl. Stir in the vegetable suet.

Step 7: Make a well in the center, add 3 tablespoons cold water, and mix until a dough forms. Add a little more water if necessary until the dough is firm but pliable.

Step 8: Divide the dough into eight equal pieces and roll each into a ball on a lightly floured surface.

Step 9: Arrange the dumplings evenly on top of the stew. Cover the casserole and cook for 20 minutes, stirring occasionally.

Step 10: Remove the lid for the last 5 minutes of cooking to help the dumplings firm up slightly. Stir in the chopped parsley and serve the stew hot with mashed potatoes.

Tips & Variations

For a richer flavor, add a splash of white wine to the stew when simmering.

You can swap the chestnut mushrooms for cremini or button mushrooms if preferred.

Try adding other root vegetables like parsnips or turnips for extra heartiness.

If you want gluten-free dumplings, substitute self-raising flour for a gluten-free flour blend.

FAQs

Can I make this stew ahead of time?

Yes, you can prepare the stew a day in advance and refrigerate it. Add the dumplings and finish cooking just before serving to keep them fresh and fluffy.

Can I freeze the stew with dumplings?

It’s best to freeze the stew without the dumplings, as the texture of dumplings can change when frozen and reheated. Freeze the stew in portions and add freshly made dumplings when reheating.