350 g (12 oz) cooked roast lamb
1 medium onion, skinned
3/4 cup (75 g) 3 oz plain flour (All purpose)
1 level tbsp (15 ml) tomato puree (paste)
1 1/4 cup (300 ml) 1/2 beef stock
salt and freshly ground pepper
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 oz (50 g) Cheshire cheese, grated
2.5 ml (1/2 tsp) dried mixed herbs
1 medium onion, skinned
3/4 cup (75 g) 3 oz plain flour (All purpose)
1 level tbsp (15 ml) tomato puree (paste)
1 1/4 cup (300 ml) 1/2 beef stock
salt and freshly ground pepper
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 oz (50 g) Cheshire cheese, grated
2.5 ml (1/2 tsp) dried mixed herbs
method
1. Mince together the meat and onion. Mix in 15 g (5 oz) flour, the tomato puree, stock and seasoning. Turn into a shallow ovenproof dish.
2. In a bowl, rub the butter into the remaining flour until it resembles fine breadcrumbs, then stir in the grated cheese, herbs and seasoning. Spoon the crumble over the meat.
3. Bake in the oven at 190°C (375°F) mark 5 for 45 minutes-1 hour.
Serve immediately.
2. In a bowl, rub the butter into the remaining flour until it resembles fine breadcrumbs, then stir in the grated cheese, herbs and seasoning. Spoon the crumble over the meat.
3. Bake in the oven at 190°C (375°F) mark 5 for 45 minutes-1 hour.
Serve immediately.
serving amount
serves 4
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