2 tbsp vegetable oil
1.5 kg frozen lamb mince
2 sticks celery, diced
3 medium onions, peeled and finely chopped
2 carrots, diced
1/3 cup (50 g) 2 oz wholemeal flour
2 tbsp spoons tomato puree (paste)
3 tbsp Worcestershire sauce
2 cups (500 ml) lamb or beef stock
salt and freshly ground black pepper
1 1/4 cups (175 g) 6 oz wholemeal (whole grain) flour
2/3 cup (150 g) 5 oz butter, diced
150 g chesire cheese,grated
2 tsp finely chopped thyme
2 tsp finely chopped rosemary
1.5 kg frozen lamb mince
2 sticks celery, diced
3 medium onions, peeled and finely chopped
2 carrots, diced
1/3 cup (50 g) 2 oz wholemeal flour
2 tbsp spoons tomato puree (paste)
3 tbsp Worcestershire sauce
2 cups (500 ml) lamb or beef stock
salt and freshly ground black pepper
1 1/4 cups (175 g) 6 oz wholemeal (whole grain) flour
2/3 cup (150 g) 5 oz butter, diced
150 g chesire cheese,grated
2 tsp finely chopped thyme
2 tsp finely chopped rosemary
method
1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. Heat oil in saucepan and gently fry the vegetables for about 5 minutes,over a moderate heat.
3. Add the lamb and cook until brown (this will take about 5 minutes).
4. Mix in flour, tomato puree, Worcestershire sauce, stock and seasonings.
5. Turn into 2 shallow ovenproof dishes.
6. Place the flour and butter into a bowl and rub in until they resemble breadcrumbs. Add the cheese and herbs and mix thoroughly.
7. Place on a baking tray and bake for 45 minutes.
8. Any remaining meat and crumble can be frozen.
2. Heat oil in saucepan and gently fry the vegetables for about 5 minutes,over a moderate heat.
3. Add the lamb and cook until brown (this will take about 5 minutes).
4. Mix in flour, tomato puree, Worcestershire sauce, stock and seasonings.
5. Turn into 2 shallow ovenproof dishes.
6. Place the flour and butter into a bowl and rub in until they resemble breadcrumbs. Add the cheese and herbs and mix thoroughly.
7. Place on a baking tray and bake for 45 minutes.
8. Any remaining meat and crumble can be frozen.
rate this recipe
8.8
out of 10
15 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
