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
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.