Lamb casserole with herb dumplings | Women's Weekly Food

Ingredients

• 1 kilogram boneless lamb shoulder
• 1 tablespoon olive oil
• 1 medium_piece (350g) leek
• 1 medium_piece (120g) carrot
• 2 (300g) celery stalks
• 40 grams packet french onion soup mix
• 2 cups (500ml) salt-reduced chicken stock
• 1/2 cup (125ml) water
• 20 grams butter
• 1 cup (150g) self-raising flour
• 40 grams cold butter
• 1 egg
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1/3 cup (80ml) milk