Slow cooker mince & dumplings

Method

1. 1

   First, brown the mince in a pan and then transfer to the slow cooker; Add the onions, carrot, stock pot/cube, a good pinch of black pepper, tomato purée, Worcestershire sauce, rosemary, thyme, garlic and the bay leaf

2. 2

   Pour 400ml of water into the slow cooker and give it all a good mix; Put the lid on and cook on low for 8 hours or high for 4 hours

3. 3

   Remove the bay leaf and add the gravy granules to thicken

4. 4

   Transfer the mixture into an oven proof dish and make up the dumplings following the packet instructions then pop them on top (mine made 8 dumplings)

5. 5

   Cook in the oven with the lid on for around 15 minutes on 190°C then remove the lid and cook for a further 10 minutes to crisp the dumplings

6. 6

   Meanwhile, cook the mashed potato as per the instructions, serve together and enjoy!