Lamb & Vegetable Stew With Herb Dumplings

Step 1: Preheat oven to 150C fan forced.

Step 2: Heat oil in a large heavy-based stove-proof and ovenproof casserole dish over a medium-high heat and add lamb and cook for 1 to 2 minutes on each side or until browned.

Step 3: Add parsnip, carrot, celery, onion, rosemary, garlic, tomato, stock, mustard and pepper and stir well, making sure lamb is covered in liquid.

Step 4: Cover, transfer to oven and bake for 2 1/2 hours or until lamb is tender and breaks into pieces easily.

Step 5: Meanwhile, to make her dumplings, combine flours and herbs in a medium bowl and using your fingertips, tub in margarine until well combined (I would use a food processor) and then stir in cheese.

Step 6: Add milk and using a flat bladed knife, mix until dough comes together to form a ball (one again I would use a food processor instead of knife).

Step 7: Divide dough into 18 small balls.

Step 8: Remove lid from dish and arrange balls over the top of the stew.

Step 9: Increase oven temperature to 180C fan forced and bake, uncovered, for 20 minutes or until dumplings are cooked through and light golden on top and serve.