Ingredients Jump to Instructions ↓

  1. 500g (1lb 2oz) lean minced lamb

  2. 1 onion, chopped

  3. 1 leek, trimmed and sliced

  4. 1 carrot, chopped

  5. 1/2 swede or 1 turnip (about 175g/6oz), chopped

  6. 1 parsnip, chopped

  7. 300ml (1/2 pint) lamb or vegetable stock

  8. 1tsp dried mixed herbs

  9. 25g (1oz) red lentils

  10. 1tbsp cornflour, blended with a little cold water

  11. Salt and freshly ground black pepper 25g (1oz) butter

  12. 50g (2oz) fresh breadcrumbs

  13. 25g (1oz) rolled oats

  14. 75g (3oz) Cheshire cheese, crumbled or grated

Instructions Jump to Ingredients ↑

  1. For the lamb and lentil crumble filling : heat a large saucepan over a medium heat and add the minced lamb a handful at a time, so that it seals and browns. Add the onion, leek, carrot, parsnip and swede or turnip and cook, stirring, for 1 min or 2.

  2. Pour in the stock and add the dried herbs and lentils. Bring to the boil, then reduce the heat, cover and simmer for about 20 mins.

  3. Preheat the oven to 190°C/375°F/Gas Mark 5.

  4. Stir the blended cornflour into the mince mixture, cook for about 1 min until thickened, then season with salt and pepper. Transfer to a baking dish.

  5. For the topping : melt the butter and stir in the breadcrumbs and rolled oats. Mix in the cheese, then spread evenly over the mince mixture.

  6. Bake for 15 - 20 mins until the topping is brown.

  7. Serve the crumble with fresh green vegetables, such as broccoli or green beans and if you're very hungry, make some mashed potato too.


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