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Lamb and Vegetable Crumble

Lamb and Vegetable Crumble

Who said crumbles had to be sweet!

This savoury cheese crumble is the perfect topping for minced lamb.

Serves: 4

Preparation time: 15 minutes

Cooking time: Approximately 25-30 minutes


450g/1ib lean lamb mince

30ml/2tbsp oil

1 celery stick, finely chopped

2 medium onions, peeled and finely chopped

2 carrots, peeled and diced

1 large sprig fresh rosemary

30ml/2tbsp plain flour

30ml/2tbsp tomato purée

45ml/3tbsp Worcestershire sauce

425ml/¾pint good, hot lamb stock

Salt and freshly milled black pepper

100g/4oz sweet corn

For the crumble:

75ml/3oz wholemeal flour

75ml/3oz plain flour

75g/3oz butter, cubed

100g/4oz mature Cheddar cheese, or similar, grated

30-45ml/2-3tbsp freshly chopped chives


1. Preheat the oven to Gas mark 4-5, 180-190ºC, 350-375ºF

2. 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.

3. Add the celery, onions and carrots. Cook for 5 minutes. Stir in the rosemary.

4. Stir in the plain flour, tomato purée, Worcestershire sauce, stock and seasoning. Bring to the boil and reduce the heat.

5. Spoon into a 1.2L/2pint ovenproof dish or four 300ml/½pint individual ovenproof dishes.

6. 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.

7. Bake the crumble for 30 minutes until bubbling.

8. Serve with new potatoes and green vegetables.

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1 Comments so far

If it tastes as good as it looks it will be impressive. I've been looking to update my meals repatoire so I'm going to give this a go! Anyone else made it yet? ;
By muddypaws on

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