Fry the shallots in a flame proof casserole until soft, add the potatoes (I usually par boil them first) then add chilli, carrots and fennel and fry until coloured. Pour in the wine and stock and bring to the boil. Season, cover and simmer for 10 minutes.
Make the dumplings. Rub the butter into the flour (or just add the suet..much easier!) add cheese, parsley and seasoning, then stir in approx. 2 tbsp water to form a soft dough, braek up to make 8 (ish) dumplings.
Add the beans to the pan and simmer for 5 minutes, then add the mushrooms and courgettes. Bring to the boil and stir well. Place the dumplings on top. Cover and simmer for 15 minutes (or put in the oven) until the dumplings have risen.