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Vegetable Casserole & Dumplings

A family favourite
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner, Household, Lunch, Main Course
Cuisine: English
Keyword: budget meals, cheap family recipes, family, savoury, vegetarian
Dietary Requirements: Low Fat, Vegetarian
Servings: 4
Calories: 466kcal
Author: Thrifty Lesley
Cost: 40p

Equipment

Ingredients

Vegetable stew

  • 300 g parsnips cut into pieces, 34p – £1.15/kg
  • 2 onions peeled and quartered, 18p – 60p/kg
  • 1 tsp garlic purée or 2 cloves garlic, sliced, 7p – 90g tube/59p
  • 350 g carrots no need to peel, cut into thick slices, 17p – 50p/kg
  • 350 g potatoes no need to peel, cut into small pieces 17p – £1.20/2.5kg
  • 150 g mushrooms cut into small pieces, 32p – £2.16/kg
  • 1 stock cube any flavour you have, dissolved in 350ml water, 3p – 39p/12
  • 200 ml cider 20p – £2.04/2 litres
  • 1 bay leaf (if you have it)
  • 1.5 tsps flour or cornflour if you have it

Dumplings

  • 125 g self-raising flour 4p – 1.5kg/45p
  • 50 g oil 5p – £1.09/1 litre
  • 50 g cheddar 25p – £4.98/kg Asda
  • 3 tblsps parsley fine chopped parsley if you have it

Instructions

  • Toss the parsnips with a little oil, salt and pepper and place on a
    baking sheet. Roast in a hot oven for about 25 minutes until golden
    brown with lovely little crispy bits
  • Meanwhile, make the casserole. Saute the onion and garlic until soft.
    Add the other vegetables, excluding the mushrooms and sauté for about 5
    minutes. Add the mushrooms and continue cooking for a further few
    ninutes.
  • While the casserole is bubbling, make the dumplings. Mix everything
    together with enough water to make a soft dough. Make 16 walnut sized
    balls from the mix.
  • Add the stock to the vegetables with most of the cider and the bay leaf
    and bubble for 5 minutes, stirring now and then. Dissolve the flour in
    the remaining cider and stir into the casserole to thicken. Put the
    dumplings into the top of the casserole, immersing them most of the way
    in. put a lid on and bubble gently for 10 minutes or so until the
    dumplings are cooked.
  • Serve with the parsnips scattered over the top
  • If you need more calories, serve it with mashed potato. You can vary the
    flavours in the stew by varying the vegetables used. If you don’t have
    any cider available, just use the stock cube, or you could try using
    apple juice if you have it

Notes

Variations
  • Any mix of (mainly) root vegetables you have and like can used in this casserole – swede, turnip, celeriac, celery etc.
  • Big beans like kidney or butter beans would make a delicious addition
  • If you don’t have any cheese for the dumplings,  just leave it out , it will still taste fine
  • A big handful of fine chopped herbs would be lovely added to the dumplings, you could really ring the changes here. How about basil and coriander; rosemary; thyme; coriander and mint
Per serving, Serves 4
Calories  426,  Protein  11, Fat  18, Carbohydrate  52
Cost       46p per serving
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Nutrition

Calories: 466kcal | Carbohydrates: 64g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 408mg | Potassium: 1264mg | Fiber: 11g | Sugar: 11g | Vitamin A: 15677IU | Vitamin C: 47mg | Calcium: 208mg | Iron: 5mg