Cheshire Lamb Crumble

Ingredients

350g cooked roast Lamb
1 Medium onion
115g flour
1 tbsp Tomato Puree
1/2 pt beef stock
Salt and Pepper
50g butter
50g cheese, grated
1/2 tsp mixed dried herbs

550g Cooked mashed parsnip Optional

 

Method

 

Mince together meat and onions.  Mix in 15g flour, tomato puree, stock and seasoning.
Turn in to a dish, or if using parsnip – layer the parsnip mixture with the parsnips.
In  a seperate bowl, rub butter in to the remaining flour until it resembles breadcrumbs (or use bread crumbs!) stir in grated cheese, herbs and seasoning.

Spoon over the beat and bake in a preheated oven at 190C for 45minutes to 1 hour.

 

 

Serves four