Lamb casserole with feta dumplings

We made a rare visit to McDonalds this weekend for something quick to eat and sampled their limited edition Louisiana barbecue burger.  What can I say?  Cardboard with barbecue sauce, won't be going back for a long time.  Full marks for the chocolate brownie McFlurry, though, that was really good.

In these times of austerity its always nice to have a recipe that uses mince and goes a long way.  Today I made a Greek inspired lamb casserole with feta cheese and dumplings would generously feed at least six and maybe even ten people and features the easiest dumplings ever.  I am also thinking of trying this with a beef mince base with tomato puree streaked through the dumplings and mozzarella cheese on top.  See what you think...

LAMB CASSEROLE WITH FETA DUMPLINGS

 

FILLING

• a little oil
• 450g good lamb mince
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 clove garlic, crushed (or a 1 tsp lazy garlic)
• 1 tsp cinnamon
• 1 tbsp. tomato puree
• rosemary
• 200ml red wine
• 200ml strong beef or game stock

TOPPING

• 225g plain flour
• 3 tbsp. baking powder
• pinch of salt
• 100g butter, diced
• 175ml soured cream or yoghurt
• 150g feta cheese

Heat a little oil in a good heavy based pan and brown the mince.  Remove from the pan.
In the same pan fry the onion, carrot and garlic gently till softened but not browned
Add the mince back with the cinnamon and tomato puree and cook for 4-5 minutes
Add the rosemary, stock, wine and seasoning and bring to the boil.
Allow to simmer for 30 minutes

Preheat the oven to 200C/Gas 6

In a blender pulse together the dry ingredients with the butter till it look like breadcrumbs
Add the sour cream of yoghurt and do the same again.  The dough will be sticky.
Put the filling into a baking dish or a couple of small ones and top with lumps of dough.

Crumble over the feta cheese.  If feta is too salty Wensleydale might be a good alternative

Bake for 25 minutes until crisp and golden and serve with your choice of vegetables