Dice vegetables into chunks and fry in little oil for 5 mins.
Add flour and cook for a further 1 minute.
Add chicken stock and gravy
Simmer for 20 mins until vegetables are tender.
Add shredded turkey and stir.
Make dumplings as per pack instructions, adding the chopped herbs into the mix.
Shape into 4 dumplings and either cook at 180°C on an oiled baking tray for crispy dumplings or place on top of the casserole and cook in the oven for 20 mins until risen and fluffy.
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