Lamb one-pot with herby dumplings

Method

1. Heat the oven to 150°C/130°C fan/gas 2. Heat a splash of oil in a large frying pan and brown the lamb in 2 batches, setting aside on a plate as you go. Use a glug of the red wine to deglaze the pan, scraping up any tasty bits from the base. Save this to return to the casserole later.
2. Heat the 1½ tbsp oil and the butter in the casserole. Add the chopped veg and garlic. Season with salt and pepper, then cook over a low heat, covered, for
   10 minutes until the vegetables have softened.
3. Remove the lid and stir in the tomato purée, cook for 1 minute, then stir in the flour and cook for 1-2 minutes more. Add the browned lamb, then pour in the reserved pan juices, the rest of the red wine, the stock, Worcestershire sauce, thyme and bay. Bring to a simmer.
4. Wet a sheet of baking paper, scrunch it up, open it out again and place over the casserole (the baking paper minimises evaporation/condensation, and keeps the temperature steady in a low oven for even cooking). Put the lid back on, then cook in the oven for 2 hours.
5. Remove the casserole from the oven, remove the baking paper, stir well, then cook uncovered for a further 45 minutes until the meat is tender and the sauce is rich.
6. Meanwhile, mix all the dumpling ingredients, plus salt and pepper to taste, in a mixing bowl to make a sticky dough. Turn the oven up to 190°C/ 170°C fan/gas 5, then roll the dough into 10-12 equal balls.
7. Arrange the balls on the top of the stew, then return to the oven for 15-20 minutes until the dumplings are risen and golden. Sprinkle with parsley to serve.