Fry minced beef (or lamb) in a little olive oil until browned, spooning off any excess fat (I generally opt for the leanest mince
I can find, usually 5% fat), then add chopped onions and fry these for a few minutes until translucent. Season with plenty of
freshly ground black pepper and a pinch or two of sea salt. Stir in a Tbs of plain flour and cook for another minute or so,
then add beef (or lamb) stock, stirring all the while until you have a nice thick sauce. Add a couple of splashes of Worcestershire
sauce, and some thinly sliced leeks which have been soaked in cold water for 20 minutes to remove any dirt trapped between the layers.
Simmer this for 10 minutes, then tip into a casserole dish, cover and bake in a 170°C oven for about 30 minutes. Meanwhile, make
the dumplings: put 150 g self-raising flour and 75 g shredded beef suet into a bowl, stir in ½ tsp salt and a Tbs or two of
chopped parsley. Mix in about 120 ml cold water to make a soft, sticky dough. Roll into small balls using floured hands,
and press a few pine nuts into each one. After the mince has been in the oven for 30 minutes, remove, place the dumplings on top,
put the lid back on and cook in the oven for another 20 – 25 minutes, removing the lid for the last 10 minutes to brown the dumplings.