Lamb and Vegetable Crumble
Who said crumbles had to be sweet! This savoury cheese crumble is the perfect topping for lamb mince.
prep time
15 mins
cook time
30 minutes
serves
4 people
Energy
728kcal
Fat
43.6g
Saturates
21g
Carbs
52.8g
Sugars
14.4g
Fibre
8g
Protein
33.8g
Salt
2.1g
Ingredients
- 450g lean lamb mince (10% fat)
- 2 tablespoons oil
- 1 celery stick, finely chopped
- 2 medium onions, peeled and finely chopped
- 2 carrots, peeled and diced
- 1 large sprig fresh rosemary
- 2 tablespoons plain flour
- 2 tablespoons tomato purée
- 3 tablespoons Worcestershire sauce
- 425ml good, hot lamb stock
- 100g sweetcorn kernels
For the Crumble:
- 75ml wholemeal flour
- 75ml plain flour
- 75g butter, cubed
- 100g mature Cheddar cheese, or similar, grated
- 2-3 tablespoons freshly chopped chives
Method
- Preheat the oven to 180-190°C, 160-170°C, Fan, Gas Mark 4-5.
- Heat the oil in a large non-stick pan and cook the mince in batches for 5-8 minutes until brown under a moderate heat.
- Add the celery, onions and carrots. Cook for 5 minutes. Stir in the rosemary.
- Stir in the plain flour, tomato purée, Worcestershire sauce, stock and seasoning. Bring to the boil and reduce the heat. Add the sweetcorn.
- Spoon into a 1.2L ovenproof dish or four 300ml individual ovenproof dishes.
- 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.
- Bake the crumble for 30 minutes until bubbling.
- Serve with new potatoes and green vegetables.
