Mince and dumplings
A comforting bowl of seasoned beef mince topped with soft, buttery dumplings.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 43g carbs · 4g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Beef minceuse 500g | £6.75500g · £1.35 per 100g | 2 × £2.55250g · £1.02 per 100g |
| Plain flouruse 200g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Unsalted butterpack 250g · use 50g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Semi skimmed milkuse 150ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Eggspack 6 pack · use 1 | £1.80£0.30 each | £2.40£0.40 each |
| Onionpack 1kg · use 150g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Basket total (full packs) | £13.00 | £11.60 |
| Cost of what this recipe uses | £7.90 | £6.43 |
| Per serving | £1.97 | £1.61 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 500 g beef mince and place it in a bowl. Peel and finely chop 150 g onion into small dice. Have 200 g plain flour, 50 g unsalted butter, 150 ml semi‑skimmed milk and 1 egg ready. This preparation ensures everything is to hand before cooking starts.
- Heat 1 tbsp vegetable oil in a large non‑stick saucepan over medium hob heat. Add the 500 g beef mince, breaking it up with a wooden spoon. Cook for 5‑6 minutes, stirring occasionally, until the mince is browned and no pink remains. This step develops flavour and renders excess fat.
- Add the chopped onion to the pan with the mince. Cook over medium heat for 3‑4 minutes, stirring, until the onion softens and becomes translucent. If the pan looks dry, splash in a tablespoon of water. This builds the base aromatics for the dish.
- Season the meat mixture with ½ tsp salt and ¼ tsp black pepper, then taste and adjust if needed. Pour in 200 ml hot water (or beef stock) to create a light gravy, stirring to combine. Bring to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes. The liquid should coat the mince lightly without boiling vigorously.
- In a mixing bowl, combine 200 g plain flour with 50 g softened unsalted butter, rubbing them together until the mixture resembles fine breadcrumbs. Make a well in the centre, add the egg and 150 ml semi‑skimmed milk, then stir with a fork until a soft dough forms. The dough should be slightly sticky but hold together when pressed.
- With floured hands, pinch off portions of the dough and roll them into balls about 2 cm in diameter. You should get roughly 12‑15 dumplings. Place the balls on a plate while you finish the mince. This size ensures they cook through in the simmering liquid.
- Gently drop the dumpling balls into the simmering mince gravy, spacing them out. Cover the saucepan with a lid and cook over low hob heat for 12‑15 minutes. Do not stir; the dumplings will steam and puff up. They are ready when they have risen, feel firm to the touch and are cooked through inside.
- After cooking, turn off the hob and let the dish rest for 2 minutes. Taste the gravy and add a final pinch of salt or pepper if required. Serve the mince and dumplings hot, divided into four plates, with a spoonful of gravy over each portion. Enjoy immediately.
Tips
- For a cheaper version, use half beef mince and half cooked lentils or use lamb mince which is often cheaper per gram.
- Make a double batch, cool within 1‑2 hours, portion into freezer‑safe containers and freeze; label with date and use within 3 months.
- Reheat frozen portions by defrosting overnight in the fridge, then heat in a saucepan over medium hob until steaming hot throughout (at least 75 °C) – only reheat once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Beef mince · about 500g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Beef and Bean Chili, Beef & Potato. - Plain flour · about 1.3kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Salmon with New Potatoes, Cinnamon Rolls, Chocolate Cupcakes. - Unsalted butter · about 200g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Pad Thai with Chicken, Kedgeree, Cheesy Omelette. - Semi skimmed milk · about 850ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Cheesy Omelette. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).