A great staple for the whole family, this casserole is a winner on a chilly night, and takes less time than you might think, ready under 2 hours. You can easily adapt it to the camp oven if you prefer to cook outdoors.
Ingredients
Neck Chops, shoulder chops or diced lamb or hogget
1-2 Onions
2 cups Beef or vegetable stock
1 tsp mixed herbs
2 x Carrots
1 x Celery stalk
2-3 x Potatoes
1/2 cup Beans
1 x tin diced tomatoes
1tbs cornflour or gravy mix, to thicken
2 cups SR Flour
1tsb salt
Water
Method
Trim neck chops to remove any fat, then brown the meat with the onions in a heavy based pan. Once browned stir in the stock or water and add mixed herbs to taste.
Bring to the boil, reduce heat, cover and simmer for approximately one hour until the meat is tender, stirring occasionally to make sure it's not sticking to the bottom.
Add in the chopped vegetables, tinned tomatoes & simmer for another 1/2 hour or until the vegetables are tender. Thicken with cornflour or gravy.
Meanwhile, make the dumplings.
Mix 2 cups S.R. Flour, 1 level teaspoon salt with enough water to make a firm dough.
Divide dough into scone size portions and roll into flour. Place on top of casserole, cover and bake in moderate oven for approximately 10 minutes, or until dumplings are cooked through.
The house smells so good while this is cooking they will be lined up to eat when it's ready!