We love this savoury crumble in my house - it's packed with fresh vegetables, minced lamb and red lentils, and has a delicious cheesy crumble topping. Use whatever crumbly cheese you can get your hands on - I've got Lancashire cheese on my doorstep, but you can use Cheshire, strong Cheddar or whatever you like! This is gorgeous served piping hot with buttered peas & sweetcorn. This recipe will serve 4 easily.
1 tbsp cornflour, mixed to a paste with a little water
1 beef oxo cube
1-2 tsp dried thyme
1-2 tsp dried mixed herbs
Salt and freshly ground black pepper to taste
FOR THE TOPPING
25g melted butter
50g fresh breadcrumbs
25-30g rolled oats
75g crumbly cheese of your choice, crumbled!
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Method Prep:10min › Cook:45min › Ready in:55min
Dry fry the lamb mince over a high heat until browned, in a frying pan that has a lid. Drain off the excess fat - there will be a lot, so use a slotted spoon if needs be. Discard the fat once cold - this is for the sake of your arteries!
Sprinkle over the beef oxo, then add all of the prepared veggies, cover, and cook slowly for around 5-10 minutes, until softened.
Add the rinsed lentils, stock, herbs, and salt & black pepper to taste. Spoon off any excess fat, cover and simmer gently for around 25 minutes.
Meanwhile, make the crumble topping. Mix together the oats, breadcrumbs, crumbled cheese, and set aside. Melt the butter, then stir into the crumble mixture.
Once the lamb mixture is well cooked, stir in the cornflour mixture, tip into a large oven-proof dish, and sprinkle over the crumble mixture
Bake in a pre-heated oven at 190, for around 15-20 minutes, until the topping is golden and crunchy. Serve with veg of your choice
I'm not a fan of lamb but decided to get some for the OH and the baby. Found this recipe and wow it is good. It's healthy and packed full of veg. Excellent choice for babies and its now the OH fave meal! Nice change to the usual gravy filling and mash top. The only things I did differently were using vegetable stock cubes not fresh stock. Worked the same. And added tarragon.
13 Aug 2013
This was a huge success. Tweaked slightly as made the crumble topping in a food processor as I made the breadcrumbs in it, plus I added a beef stockpot instead of oxo and a herb infusion pot instead of the mixed herbs and veg stock. Still, I'm pretty sure it was close to the original. Everyone asked me to make it again which is always a sign of a true winner. Set to become a family favourite.
29 Jan 2014