Celeriac, mushroom and beer casserole with cheesy dumplings

Updated at: Thu, 17 Aug 2023 01:12:06 GMT

Step 1

Preheat the oven to 180 degrees Celcius.

Step 2

Prepare the celeriac and shallots. Peel and cut the celeriac into largish chunks (2 x 4 cm) and peel the shallots. Place them on a baking tray and coat them with olive oil and a little salt and pepper. Place in the oven for 30 minutes until the celeriac is soft and beginning to brown.

Step 3

Meanwhile, place a tbsp of olive oil in a frying pan and fry the garlic, ginger and ancho chilli flakes for a few minutes. Add the beer and brown sugar and simmer until reduced by half.

Step 4

Slice the mushrooms into 4 pieces. Stir fry them gently until just beginning to release their water. Set them to one side.

Step 5

Make the dumplings. MIx the flour, baking powder, vegetable suet, chopped thyme leaves, salt and cheese in a bowl. Slowly add cold water until it becomes a dough. You should see pieces of suet in the dough that don't break down. If the dough becomes sticky add more flour. Gently roll small bits of dough between your hands and place them to one side. This should make about 10 balls.

Step 6

Once the beer has reduced by half, pour in the stock and stir.

Step 7

Once the celeriac and shallots are out of the oven, place them in a casserole dish with beer/stock and mushrooms. Place the dough balls ontop. Here you can brush the dumplings with a little egg wash to make them more golden and crispy - but this is optional. If you don't do this step, the dumplings will just look a little pale in colour. Place the casserole dish back in the oven for 30 minutes, until the casserole is bubbling and the dumplings are browning.

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