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Cheshire Lamb and Lentil Crumble




Source of Recipe


Slimmers


List of Ingredients




• 500g (1lb 2oz) lean minced lamb
• One onion, chopped
• One leek, trimmed and sliced
• One carrot, chopped
• ½ swede or one turnip chopped
• One parsnip, chopped
• 300ml (½ pint) lamb or vegetable stock
• One tsp dried mixed herbs
• 25g (1oz) red lentils
• One tablespoon cornflour, blended with a little cold water
• Salt and freshly ground black pepper

Topping:
• 12g (½oz) butter
• 50g (2oz) fresh breadcrumbs
• 25g (1oz) rolled oats
• 75g (3oz) Cheshire cheese, crumbled or grated

Recipe



1. Heat a large saucepan and add the minced lamb a handful at a time, so that it seals and browns. Add the onion, leek, carrot, swede or turnip and parsnip and cook, stirring, for another minute or two.

2. Pour in the stock and add the dried herbs and lentils. Bring up to the boil, then reduce the heat, cover and simmer for about 20 mins.

3. Preheat the oven to 190ºC/375ºF/Gas Mark 5. Stir the blended cornflour into the mince mixture, cook for about 1 minute until thickened, then season with salt and pepper. Transfer to a baking dish.

4. For the topping, melt the butter and stir in the breadcrumbs and rolled oats. Mix in the cheese, then spread evenly over the mince mixture. Bake for 15-20 minutes until the topping is brown.

Serves: 6