Prepare the Onions: Place the unpeeled onions in the microwave and cook on high for about 10 minutes until soft. Let them cool, then squeeze out the insides and finely chop or pulse in a food processor. Set aside.

Crisp the Sage: In a large non stick casserole pan, heat 1 tablespoon of olive oil over medium low heat. Add sage leaves and fry until crisp. Transfer to a paper towel lined plate and reserve for garnish.

Brown the Beef: Add the minced beef to the same pan. Cook for 10–15 minutes, breaking it up with a spoon, until browned and crumbly.

Add the Mushrooms: Finely chop or pulse the mushrooms, then add them to the beef. Cook for 15–20 minutes, stirring occasionally, until golden and fragrant.

Build the Stew: Add the cooked onions, black beans (including their liquid), and two cans’ worth of water. Stir and simmer for 20 minutes until thickened. Season with salt and pepper to taste.

Make the Dumpling Dough: In a food processor, combine flour, mustard, and a pinch of salt and pepper. Add the butter, grated Cheddar, milk, and half of the crispy sage. Pulse until a dough forms and pulls away from the sides of the bowl.

Shape the Dumplings: On a lightly floured surface, pat the dough into an 18 cm (7 inch) round. Cut into 8 wedges and arrange them on top of the beef mixture.

Bake: Preheat oven to 350°F (180°C). Bake for 20 minutes, or until the dumplings are golden and puffed.

Make the Sides: Boil the carrots and swede in salted water for 15 minutes, or until tender. During the last 5 minutes, place the spring greens in a colander over the pan to steam. Drain, mash the carrots and swede with a drizzle of olive oil, and season to taste.

Serve: Spoon the beef stew and dumplings onto plates, sprinkle with the reserved crispy sage, and serve alongside the mash and greens. Enjoy warm!