Lamb, veggies and rosemary dumplings

This dish was based on a 'lamb ragout' recipe by Lesley Waters in her book, 'Healthy Food'.  

I dusted 350g chunked lamb neck fillet in seasoned flour, browned in olive oil and then removed from the pan.  Next I added a chopped onion, diced sweet potato, 4 diced carrots and 2 diced parsnips.  Then I chucked the lamb in with 2 tbsp of sundried tomato puree and 750 ml of veggie stock.  Simmer for 40 mins.

Next make dumplings: mix plain flour, baking powder, olive oil, chopped fresh rosemary, unsweetened soy milk.  Divide mixture into 16, shape into balls.  Add into the casserole, add lid, cook for 10 minutes.  

Thicken casserole with cornflour if necessary.  Add a handful or two of frozen peas at the end.  Serve with dollops of mash.