Homemade Minced Beef and Dumplings

There’s nothing more comforting than a bubbling pan of Homemade Minced Beef and Dumplings on a chilly evening. Classic British comfort food that brings together rich, savory minced beef in a thick gravy, topped with light, fluffy dumplings that soak up all the flavor. It’s simple, hearty, and exactly the kind of no-fuss meal that warms you from the inside out—just like your gran used to make.

Also known as mince cobbler, puddings in the corner (or corner puddings), this traditional dish from the North East of England is a true stick-to-your-ribs classic—and one of my favorite childhood meals. Serve it on its own, with peas, or alongside your favorite vegetables. Similar to the classic Scottish dish of mince and tatties (Scottish slang for potatoes). A savory minced beef cooked with onions, sometimes carrots, in a simple brown gravy served with mash.

The Origins of Mince and Dumplings

There’s no historical information confirming the origin of this dish. Some say it’s a traditional Scottish dish, but I grew up eating it in the North of England, and it’s enjoyed all around the British Isles. Like many traditional British dishes, mince and dumplings likely evolved organically in home kitchens rather than originating from a single place or time.

Mince and Dumplings Ingredients

For the minced beef:

• Ground beef
• Onion
• Tomato paste
• Worcestershire sauce
• Red wine (optional)
• Carrot
• Flour
• Beef stock
• Salt
• Black pepper

For the dumplings:

• Flour
• Baking powder
• Salt
• Fresh Parsley (Thyme is also an option)
• Vegetable shortening/shredded beef suet
• Water

What Are British Dumplings?

Don’t confuse these with Chinese dumplings—these are traditionally made with beef suet (beef fat) or vegetable suet. Similar to the American-style dumplings used in Chicken and Dumplings. I also use them in my Creamy Chicken Stew.

How to Make Dumplings?

The dumplings are made a little different in England as they are in U.S. They are traditionally made with beef suet (beef fat) which in not available in the U.S. Vegetable shortening can be used, or, a healthier choice, refined (unflavored) coconut oil, shortening or butter.

1. Flour, baking powder, salt and parsley are mixed with beef suet, vegetable shortening or coconut oil. Water is added until as spongy dough forms (not too sticky or wet). The soft dough is rolled into small balls and placed on top of the beef. The entire pan is baked until the dumplings are crispy and brown.
2. You can see a complete demonstration of the recipe in the video.

Minced Beef and Dumplings Filling

The mince (as we call it in the UK), or minced beef, in this dish is similar to the filling in my Minced Beef and Onion Pies, as well as my Traditional Shepherd’s Pie—except it uses beef instead of lamb. In the UK, people often use gravy granules (a gravy starter with too many unfamiliar ingredients) or a stock cube, but I prefer the purity of beef stock or broth and tomato paste (purée, if you’re in the UK).

How to make Minced Beef and Dumplings Filling

Brown the ground beef (mince) with onions and carrots. Stir in tomato paste, Worcestershire sauce, red wine (if you like), and beef stock. Thicken the mixture with flour. Once the mince is simmering and flavorful, prepare and add the dumplings.

Best Pan for Mince and Dumplings

Since the dish starts on the stovetop and finishes in the oven, I like to use my cast iron skillet or an ovenproof braising pan. You can also cook the meat in a pan, then transfer it to a casserole dish and add the dumplings on top of the mince.

Slow Cooker

I don’t recommend making this in a slow cooker unless it has a browning setting (like some Instant Pots), as the flavors won’t develop as well without that initial browning step.

Mince and Dumplings Side Dishes

Mince and dumplings is already a hearty, all-in-one dish, but if you want to round it out or serve a more complete meal, try these side dishes that complement:

Vegetable Sides

• Fresh peas – lightly steamed or buttered for a classic, vibrant side
• Mushy peas – traditionally British and comforting, perfect for soaking up the gravy

Potato Options 

• Mashed potatoes – extra comforting and great with gravy
• British roast potatoes (roasties) – crispy on the outside, fluffy on the inside, and perfect with a hearty stew
• Colcannon – mashed potatoes with cabbage or kale mixed in 

Reheating Mince and Dumplings

Store leftovers in a sealed container in the fridge; they’ll keep for up to 4 days. Reheat them in one of the following ways:

Stovetop (Best for texture):

1. Place the mince and dumplings in a pan over medium-low heat.
2. Add a splash of water or stock to loosen the gravy.
3. Cover with a lid and heat gently for about 10–15 minutes, until hot throughout.
4. Turn the dumplings occasionally so they heat evenly but avoid over-stirring to keep them intact.

Oven (Great for keeping dumplings fluffy or crisp):

1. Preheat oven to 350°F (175°C).
2. Transfer mince and dumplings to an oven-safe dish.
3. Cover with foil to prevent drying out and heat for 20–25 minutes.
4. Remove foil for the last 5 minutes if you want slightly crispier dumplings.

Microwave (Quickest method):

1. Place a portion in a microwave-safe dish.
2. Add a little water or gravy if needed.
3. Cover loosely and heat on medium power for 2–3 minutes, stirring halfway through.
4. Check the center is hot before serving.

If you’ve made my Homemade Minced Beef and Dumplings recipe, please leave a star rating in the recipe. You can also ask a question or leave a comment below.

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