Lamb & Wensleydale Crumble

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Preparation Time: 20 minutes
Cooking time: 60 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 4173 times

Ingredients:

Metric Imperial

2 tbsp(s) oil

1 large onion, chopped

1 large carrot, finely chopped

450 gm(s) lamb mince

150 gm(s) plain flour, plus 1 tbsp extra

75 gm(s) butter at room temp, diced

75 gm(s) Wensleydale cheese

1 tbsp(s) freshly chopped mint

1 tbsp(s) tomato puree

1 tbsp(s) Worcestershire sauce

450 ml(s) hot lamb stock

A good old Yorkshire recipe by Elizabeth Hill - celebrate Yorkshire Day on 1 August!

Posted by: Sarah Scott on 16 July 2009

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Preheat the oven to 200c / 180c fan / gas mark 6. Heat the oil and fry the onion for 5-10 minutes until translucent. Add the carrot and mince and cook, stirring occasionally, for 20 minutes, or until browned.

Meanwhile make the topping. Put the flour, butter and a pinch of salt into a bowl, then rub together lightly until just crumbly. Add half the cheese and stir together.

Season the mince. Stir in the mint and 1 tbsp flour. Mix together the tomato puree, Worcestershire sauce and stock, then add to the mince. Bring to a simmer, then transfer to a greased baking dish. Spoon the crumble over, top with the remaining cheese, and bake for 25 - 30 minutes.