Ingredients
Method
1.Heat 1½ tablespoons of the oil in a large frying pan over medium-high heat; cook beef, in three batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
2.Heat remaining oil in same pan; cook shallots, garlic, bacon and mushrooms, stirring, 10 minutes or until shallots soften.
3.Add pepper and plain flour to pan; cook, stirring, for 1 minute. Add paste; stir to combine. Transfer mixture to slow cooker. Cook, covered, on low, for 7 hours. Season with salt.
4.Place self-raising flour in a medium bowl; rub in butter. Stir in parsley and parmesan until combined. Stir in enough milk to make a soft, sticky dough.
5.Roll dough into a 30cm square on a lightly floured surface. Roll up to form a log shape; trim ends. Slice into 2cm thick rounds. Place rounds, in a single layer, over beef mixture.
6.Cook, covered, a further 1 hour or until dumplings are risen and cooked through.
