Irish Stew with Goats Cheese Dumplings

Irish Stew with Goats Cheese Dumplings

Try this hearty dish for a perfect bowl of comfort food!


For the stew:

  • 1.8kg Lamb Shoulder
  • Olive oil
  • 5 Rashers Streaky bacon, chopped into bite sized pieces
  • 3 Garlic cloves
  • Salt and pepper to taste
  • 950ml Lamb stock
  • 1 large Onion, diced
  • 2 Carrot, diced
  • 2 Celery sticks, diced
  • 2 sprigs Fresh Rosemary
  • 2 tbsp. Tomato Puree
  • 2 tsp. Cornflour

For the dumplings:

  • 100g SR flour
  • 50g Suet
  • 1 tsp. Baking powder
  • 1 tsp. Salt
  • 5 tbsp.  Water
  • 40g soft Goat's cheese
  • 1 tsp. parsley, marjoram and thyme
  • 1 tsp. Pepper


  1. Take all the meat off the bone and chop into bite sized chunks
  2. Slice the bacon and chop the onion carrots and celery
  3. Turn on your Russell Hobbs Multi Cooker and select the Steam programme – place the onions with the oil into the bowl and cook for a few minutes until they soften
  4. Add the meat, garlic, rosemary and the other vegetables – cook on for about 5 minutes. Add the stock and the tomato puree and select the stew option

The Dumplings:

  1. place the flour, baking powder, herbs and suet into a bowl add the water and then mix in the goat’s cheese. Portion into 6 dumplings and leave to rest for 20 minutes. 
  2. In a cup add the cornflower and a little cold water and mix until smooth. 
  3. When the stew has had 30 minutes left on the timer add the cornflower mix and stir well.  Then place the dumplings into the stew. Close the lid and leave until the end of the programme.