Mince and Dumnplings

• 2 lbs minced beef
• 1 lb onion, peeled and finely sliced
• 12 lb carrot, peeled and cut into thin rings
• 2 ounces plain flour
• 1 14 pints stock
• 12 ounces self-raising flour
• 5 ounces suet
• cold water, to mix

1. Over a high heat fry the mince briskly in a pan or in a fireproof casserole, stirring it to break it up completely - a potato masher is very good for this.
2. add the prepared vegetables, then stir in the 2 oz flour and continue frying for a few minutes longer.
3. Stir in the stock and bring the mince to the boil season it with salt and pepper.
4. Transfer it to a casserole cover with a lid and cook it in a warm oven about gas mark 3/325F/160C for about an hour.
5. The Dumplings - Sift the 12 oz self raising flour with a good pinch of salt and pepper., Stir in the shredded suet then bind the mixture with cold water to make a soft dough.
6. Dust your hands with flour and form the mixture into balls, place them on top of the mince.
7. Cover the dish and return the mince to the oven for a further 20 to 25 minutes or until dumplings are cooked through.
8. Serve the mince and dumplings with carrots.

beef, onion, carrot, flour, pints, flour, suet, cold water

Taken from www.food.com/recipe/mince-and-dumnplings-431673 (may not work)