Lamb Hotpot with Potato Dumplings
From Super Food Ideas Magazine
Serves 6

Hot Pot
2tbs plain flour
1kg diced lamb
1/4cup olive oil
4 rashers rindless bacon, chopped
1 brown onion, finely chopped
2 garlic cloves, crushed (I used 2tsp crushed garlic)
2tbs tomato paste
400gm can diced tomato
1cup beef stock
2cups mixed frozen vegies (I used frozen corn & pease & fresh carrot)
salt / pepper to taste

Dumplings
350gm desiree potatoes
50g butter, chopped
2/3cup milk
1 1/4cups self raising flour
1 1/4cups grated cheese
1/4cup flat leaf parsley, chopped (I used continental parsely, not sure if it's the same)
salt / pepper to taste

Preheat oven to 160deg. Place flour, salt and pepper in a snap lock bag. Add lamb and shake to coat. Heat 1tbs oil in a saucepan over high heat. Add half the lamb. Cook, stirring occasionally, for 3mins until browned. Transfer to a bowl. Repeat with remaining lamb.

Add remaining oil, bacon, onion and garlic to saucepan. Cook, stirring, for 5mins or until onion is soft. Add tom paste and cook for 1 minute. Add tomatoes, stock and lamb with any juices. Bring to the boil.

Transfer hotpot to a casserole dish (I used a 3L one). Cover tightly with lid or foil. Place on a baking tray and bake for 45mins. Remove lid and bake uncovered for a further 45mins. Remove hotpot from oven. Stir in frozen vegetables.

For dumplings:
Meanwhile, cut potatoes into large pieces. Place in shallow microwave safe dish. Cover and microwave on high for 6-7mins until just tender. Drain and transfer to a bowl. Add butter and roughly mash. Add milk and stir with a wooden spoon until smooth. Add flour, cheese and parsley to potato mash. Stir until well combined. Season with salt and pepper.

Divide dumpling mixture into 12 portions (I made more small ones) and roll each portion into a ball. Place dumplings, in a single layer, over hotpot. Increase oven temp to 200 degrees. Bake hotpot uncovered for 25-30mins until dumplings are golden. Serve.