Vegetable stew with cheesy dumplings

Instructions

Start with the stew...
1. Prep the veg: dice the onions, slice the mushrooms, peel and crush garlic, peel and chop potatoes into roughly 3cm cubes
2. In the ninja or an oven safe dish sauté the onions (onions can be swapped for leeks or shallots) until brown and caramelised
3. Add the garlic and mushroom - sauté until browned
4. Add the potatoes, frozen veg and mix beans and let sautéed for 1 minute
5. While the mixture cooks dissolve the veg stock, gravy granules, paprika and cayenne in 1 litre of water and add it to the pot (add more water to create preferred consistency)
6. Let simmer for 10 minutes while you make the dumplings

For the dumplings...(if using an oven this is the time to preheat at 200°C, gas mark 6)
7. Rub the softened butter into flour until evenly distributed/crumbled
8. Mix in crumbled / large grated cheddar, the thyme and black pepper
9. Use just enough cold water to bind it all together into a firm dough - approx 100ml (best to use your hands for this bit)
10. Divide the dough into 8-10 small balls
11. Place the balls on top of the stew and switch Ninja to roast/bake function 190°C for 15-20 minutes (or place dish in the oven)

TIPS: Do not rotate dumplings, allow them to crisp over on top. They will increase in size when cooking so allow enough space around them.