Lamb and roots stew with herb dumplings

Lamb and roots stew with herb dumplings

  • serves 4
  • A little effort

Stew and dumplings: best-ever comfort food. A recipe using lamb, parsnips, swede and carrots for a filling and good-value family one pot. Homemade dumplings make all the difference.


Make this lamb and roots stew with herb dumplings, then also check out our Dijon chicken casserole with buttery herb dumplingsbeef in ale with horseradish dumplings and vegetarian stew.



  • lamb neck 450g, cut into pieces
  • onion 1 large, chopped
  • swede 250g, peeled and cut into small chunks
  • parsnips 3, peeled and cut into small chunks
  • carrots 3, peeled and cut into small chunks
  • thyme or rosemary 2 tsp of leaves, chopped
  • light lamb stock 750ml (use half the amount of cube or liquid concentrate advised to make the stock)
  • parsley a handful, chopped to serve

herb dumplings

  • self-raising flour 150g
  • suet 75g or freeze 75g of butter then grate
  • thyme or rosemary 1 tsp of leaves, chopped


  • Step 1

    Heat a large, wide pan with a lid and fry the lamb until golden. You probably won’t need oil as there will be some fat on the meat that will render down, but add a splash if you need to.

  • Step 2

    Add the onion to the pan and cook until the edges are golden-tinged. Add all the veg and cook for 5 minutes, stirring. season well, then add the thyme or rosemary.

  • Step 3

    Tip in the stock, then simmer for 1 hour.

  • Step 4

    While the stew is simmering, put the flour and suet or butter in a bowl with the herbs, ½ tsp salt and a really good grind of pepper. Add cold water until it comes together into a soft dough. Roll into 12 balls then sit these on top of the stew, cover with a lid and cook for another 20 minutes, until the dumplings have puffed up. Serve in shallow bowls and sprinkle with parsley.

Nutritional Information

  • Kcals 719
  • Fat 39.5g
  • Carbs 54.4g
  • Fibre 12.8g
  • Protein 30g
  • Salt 1.3g