- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Healthier living
- No added sugar
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Looking for something different for dinner tonight? Whip up this tasty, better-for-you lamb and pea wholemeal dumpling pie recipe.
- Serves4
- Cook time45 minutes
- Prep time20 minutes
Ingredients
- 2 tsp extra virgin olive oil
- 400g Coles Lamb Mini Roast, trimmed, cut into 2cm pieces
- 1 brown onion, finely chopped
- 1 carrot, coarsely chopped
- 300g parsnip, peeled, coarsely chopped
- 2 garlic cloves, crushed
- 400g can diced tomatoes
- 1 cup (120g) frozen peas
- 60g baby spinach leaves
- 1 tbs chopped rosemary
- 1 cup (160g) wholemeal self-raising flour
- 30g unsalted butter, softened
- 1/3 cup (80ml) buttermilk
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200ºC. Heat half the oil in an 8-cup (2L) capacity ovenproof casserole pan over medium-high heat. Add half the lamb and cook, stirring, for 2 mins or until brown all over. Transfer to a bowl. Repeat with the remaining lamb.
Step 2
Add the remaining oil to the pan over medium heat. Add the onion, carrot, parsnip and garlic, and cook, stirring, for 5 mins or until vegetables soften. Add the lamb, tomato and 1 cup (250ml) water. Bring to the boil. Simmer, uncovered, for 10 mins or until vegetables are tender. Stir in peas, spinach and rosemary. Cook for 2 mins or until spinach wilts.
Step 3
Meanwhile, place the flour in a large bowl. Rub the butter into the flour. Make a well in the centre and add the buttermilk and 1/4 cup (60ml) water. Use a round-bladed knife to stir to combine.
Step 4
Drop 1-tbs portions of dough evenly over lamb mixture. Bake for 25 mins or until dumplings are golden and cooked through.
Healthy lamb and pea wholemeal dumpling pie
- Serves4
- Cook time45 minutes
- Prep time20 minutes
Ingredients
- 2 tsp extra virgin olive oil
- 400g Coles Lamb Mini Roast, trimmed, cut into 2cm pieces
- 1 brown onion, finely chopped
- 1 carrot, coarsely chopped
- 300g parsnip, peeled, coarsely chopped
- 2 garlic cloves, crushed
- 400g can diced tomatoes
- 1 cup (120g) frozen peas
- 60g baby spinach leaves
- 1 tbs chopped rosemary
- 1 cup (160g) wholemeal self-raising flour
- 30g unsalted butter, softened
- 1/3 cup (80ml) buttermilk
Description
Looking for something different for dinner tonight? Whip up this tasty, better-for-you lamb and pea wholemeal dumpling pie recipe.
Method
Step 1
Preheat oven to 200ºC. Heat half the oil in an 8-cup (2L) capacity ovenproof casserole pan over medium-high heat. Add half the lamb and cook, stirring, for 2 mins or until brown all over. Transfer to a bowl. Repeat with the remaining lamb.
Step 2
Add the remaining oil to the pan over medium heat. Add the onion, carrot, parsnip and garlic, and cook, stirring, for 5 mins or until vegetables soften. Add the lamb, tomato and 1 cup (250ml) water. Bring to the boil. Simmer, uncovered, for 10 mins or until vegetables are tender. Stir in peas, spinach and rosemary. Cook for 2 mins or until spinach wilts.
Step 3
Meanwhile, place the flour in a large bowl. Rub the butter into the flour. Make a well in the centre and add the buttermilk and 1/4 cup (60ml) water. Use a round-bladed knife to stir to combine.
Step 4
Drop 1-tbs portions of dough evenly over lamb mixture. Bake for 25 mins or until dumplings are golden and cooked through.