Lamb and Vegetable Crumble
- Time to cook:
- 50 minutes
This recipe can be prepared as a family meal, a small portion of mince can be puréed or mashed with or without the crumble as a weaning meal.
- 450g (1lb) Lean lamb mince
- 1 Celery stick, diced
- 2 Onions, diced
- 2 Carrots, diced
- 1x15mlsp Dried Rosemary, optional
- 425ml (¾pt) Lamb stock
- 2x15mlsp (2tbsp) Tomato purée
- 150g (6oz) Plain flour
- 75g (3oz) Butter
- 100g (4oz) Hard cheese, grated
- 1x15mlsp (1tbsp) Chives, chopped
Pre-heat the oven to 180ºC, Gas Mark 4.
Dry fry the lamb mince in a large saucepan for 5-8 minutes until brown. Add the vegetables and rosemary and cook for 5 more minutes.
Stir the flour and tomato purée into the mince and then add the stock. Bring the mixture to the boil and then reduce the heat and allow the sauce to thicken.
Meanwhile place the flour in a mixing bowl and rub in the butter until it resembles fine breadcrumbs. Stir in the cheese and chives.
Spoon the mince mixture into oven proof dishes and sprinkle the crumble over the top. Bake for 30 minutes until golden brown and