Hearty vegetable stew with dumplings

Tuck into a bowl of satisfying vegetable stew with dumplings. Ideal on cold wintery nights, serve with mash for hearty comfort food for the whole family

  • Prep:15 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 422
  • fat 22g
  • saturates 10g
  • carbs 46g
  • sugars 0g
  • fibre 5g
  • protein 7g
  • salt 1.9g


  • 25g butter, plus a little extra
  • 300g chestnut mushrooms, halved
  • 1 leek, roughly chopped
  • 2 large carrots, thickly sliced at an angle
  • 2 garlic cloves, finely chopped
  • 1 tsp dried thyme
  • 1 tbsp plain flour
  • 300ml vegetable stock
  • 400g can cream of mushroom soup
  • large handful of parsley, chopped
  • mash, to serve
  • 150g self-raising flour, plus extra for dusting
  • 70g vegetable suet


  1. Melt the butter in a deep flameproof casserole over a medium-high heat and fry the mushrooms for 3-4 mins until starting to brown. Reduce the heat to medium and tip in the leeks and carrots, adding another knob of butter if the pan looks dry. Cook for 5 mins until the veg starts to soften, then add the garlic, thyme and a large pinch each of salt and freshly ground black pepper. Cook for 3-4 mins more to combine.

  2. Stir in the flour, then pour in the stock and stir until combined. Pour in the mushroom soup, stir and bring to a simmer over a low heat. Check for seasoning, then simmer for another 10 mins while you make the dumplings.

  3. Tip the flour into a bowl with ½ tsp salt. Stir in the suet, then make a well in the centre. Add 3 tbsp cold water and mix until a dough forms, adding a little more water if needed until the dough is firm but pliable. Divide into eight equal pieces and roll each one into a ball on a lightly floured surface. Arrange in an even layer on top of the stew, cover and cook for 20 mins, stirring occasionally. Remove the lid for the last 5 mins of cooking time. Stir in the parsley and serve with mash.

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