Ingredients:

  • 2 lbs (900g) boneless lamb shoulder, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour (plus extra for dusting the lamb)
  • 2 cups (475ml) beef broth
  • 1 cup (240ml) dry red wine (optional)
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 lb (450g) potatoes, peeled and cubed
  • 1 lb (450g) parsnips, peeled and cubed
  • 1/2 lb (225g) swede (rutabaga), peeled and cubed
  • Salt and freshly ground black pepper to taste
  • 1 1/2 cups (190g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup (60g) cold unsalted butter, cubed
  • 1/2 cup (120ml) milk
  • 1/4 cup (25g) grated mature cheddar cheese
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh chives

Instructions:

  1. Toss the lamb cubes with flour, salt, and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened. Add garlic and cook until fragrant.
  4. Stir in flour and cook for 1 minute. Gradually whisk in beef broth, red wine (if using), and tomato paste. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Return the lamb to the pot. Add thyme, rosemary, and bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the lamb is very tender.
  6. Add potatoes, parsnips, and swede to the stew. Cover and cook for another 30-45 minutes, or until the vegetables are tender.
  7. While the stew is simmering, make the dumplings. Combine flour, baking powder, and salt in a mixing bowl. Cut in cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Stir in cheese and herbs. Gradually add milk, mixing until just combined.
  8. Drop spoonfuls of dumpling dough onto the surface of the simmering stew. Cover and cook for 15-20 minutes, or until the dumplings are puffed up and golden brown.
  9. Let the casserole rest for 10 minutes before serving. Remove bay leaves before serving.