Heat half the oil in a flameproof casserole dish on medium.
Saute bacon, onions and garlic for 4-5 minutes, until golden. Remove.
Lightly dust lamb in seasoned flour. Heat remaining oil in same pan. Brown lamb in 2 batches, for 2-3 minutes each. Return bacon mixture to dish with lamb. Stir stock and wine through.
Bring to the boil. Reduce heat to low. Add carrots, celery, swede, thyme and bay leave, Simmer, covered, stirring occasionally, for 1 hour. Remove thyme and bay leaves.
To make dumplings, sift flour into a bowl with seasoning to taste. Rub in butter with fingertips until mixture resembles breadcrumbs. Add chives. Make a well in the centre of the mixture. Stir in combined egg, milk and cream to form a soft dough. Turn onto a lightly floured surface. Knead and roll in 3cm balls.
Place dumplings on top of stew. Simmer, covered, for 1 hour.
Remove lid and place under a hot grill for 5-8 minutes, until dumplings are golden.