This Vegetable Stew has a rich, hearty broth, lots of soft chunky vegetables and is topped with herby dumplings that are crisp on the outside and soft and fluffy in the middle.
Melt the butter in a heavy bottomed pan and add the shallots and a pinch of salt.
Fry the shots for 5 minutes before adding the carrots, parsnips and potatoes to the pan.
Fry for a further 5 minutes until the vegetables have started to soften.
Add the minced garlic and flour and stir to ensure all of the vegetables are coated in the flour.
Pour over the white wine and stir well to ensure all of the flour has dissolved.
Add the stock to the pan along with the thyme, bay and sage leaves and bring to a simmer.
Transfer the contents of the pan to a casserole dish and add in the mushrooms and peas.
Cover the casserole dish with a lid and place in the centre of the oven
In the meantime, make the dumplings by stirring together the self-raising flour, suet, nutritional yeast, mixed herbs and a little salt and pepper.
Add 5 tbsp of cold water to the dumpling mix and bring together gently until its formed a pliable dough (add the remaining 3 tbsp of water if required).
Remove the lid from the casserole dish.
Split the dumpling dough into 4 pieces and place them on top of the stew.
Place the casserole dish back into the oven (uncovered) for another 20-25 minutes or until the top of the dumplings are crisp and golden.
To make the shallots easier to peel, place them in a bowl and cover with hot water for 5 minutes before peeling.