Lamb and lentil crumble

    55 min

    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.

    Lancashire, England, UK
    12 people made this

    Serves: 4 

    • 500g minced lamb
    • 25-30g red dried lentils, rinsed
    • 1 onion, finely chopped
    • 1 large leek, washed and finely chopped
    • 1 large carrot, peeled and finely diced
    • 1 medium parsnip, peeled and finely diced
    • 300-400ml fresh vegetable stock
    • 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
    • 25g melted butter
    • 50g fresh breadcrumbs
    • 25-30g rolled oats
    • 75g crumbly cheese of your choice, crumbled!

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. 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!
    2. Sprinkle over the beef oxo, then add all of the prepared veggies, cover, and cook slowly for around 5-10 minutes, until softened.
    3. 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.
    4. Meanwhile, make the crumble topping. Mix together the oats, breadcrumbs, crumbled cheese, and set aside. Melt the butter, then stir into the crumble mixture.
    5. 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
    6. 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

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    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