Lamb and Vegetable Crumble
Over a year ago
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Ingredients
- 600g lean lamb mince
- 3 tbsp. oil
- 2 medium onions, peeled and finely chopped
- 3 carrots, peeled and diced
- 2 sprig fresh rosemary
- 3 tbsp. plain flour
- 3 tbsp. tomato purée
- 3 tbsp. Worcestershire sauce
- 500 ml hot lamb stock
- 150g sweetcorn
- Salt and freshly milled black pepper
- 100g wholemeal flour
- 100g plain flour
- 100g butter, cubed
- 100g mature Cheddar cheese
- 4 tbsp. chopped chives
Accompaniment
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Method
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1
1. Preheat the oven to 180-190ºC (350-375ºF, gas mark 4-5).
2. Heat the oil in a large non-stick pan and brown mince under a moderate heat.
3. Add the onions and carrots. Cook for 5 mins.
4. Stir in the rosemary. Stir in the plain flour, tomato purée, Worcestershire sauce, stock and seasoning.
Bring to the boil and reduce the heat.
5. Spoon into a 1.5-2 litre ovenproof dish.
6. Meanwhile, to prepare the crumble, place flours into a large bowl.
Rub in the butter, until the mixture resembles fine breadcrumbs.
Stir in the cheese and chives.
7. Bake the crumble for about 30-40 mins until bubbling.
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