Time to cook: 50-60 minutes 



1 celery stick 
2 medium onions 
2 carrots 
100g (4oz) hard cheese, e.g. Cheddar  
1x 15ml spoon (1tbsp) chives 
450g (1lb) lean lamb mince 
1x 15ml spoon (1tbsp) dried rosemary 
1 lamb stock cube
425ml (3/4pt) water
2x 15ml spoon (2tbsp) flour
2x 15ml spoon (2tbsp) tomato purée 
3x 15ml spoon (3tbsp) Worcestershire sauce
Black pepper
75g (3oz) wholemeal plain flour
75g (3oz) plain flour
75g (3oz) butter
Vegetable knife, chopping board, vegetable peeler, weighing scales, grater, large saucepan, mixing spoon, measuring spoons, measuring jug, kettle, ovenproof dish or four individual ovenproof dishes, large mixing bowl and oven gloves.
1. Preheat the oven to 180°C or Gas Mark 4.
2. Prepare the ingredients:
  • finely chop the celery
  • peel and finely chop the onions
  • peel and finely chop the carrots
  • grate the cheese
  • chop the chives.
3. Dry fry the lamb mince in a large saucepan for 5-8 minutes until brown.
4. Stir-in the celery, onions, carrots and rosemary - cook for 5 minutes.
6. Make up the stock.
7. Stir in the flour, tomato purée, Worcestershire sauce, stock and black pepper.
8. Bring the mixture to the boil and then reduce the heat.
9. Spoon the mince mixture into an ovenproof dish or four individual ovenproof dishes.
10. Place the wholemeal and plain flour into a large mixing bowl.
11. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
12. Stir in the cheese and chives.
13. Sprinkle the crumble topping over the mince.
14. Bake the crumble for 30 minutes, until golden brown on top and bubbling.
Top tips
  • Serve with green vegetables and new potatoes.
Did you know?
  • When rubbing-in with your fingertips, stop and shake the bowl from side to side to bring larger lumps of fat to the surface. Using cold butter and lifting the flour slightly when rubbing in will allow cold air to run through the flour.
Weigh, measure,  peel, knife skills (bridge and claw), grate, handle raw meat, dry-fry, mix, make up stock, boil/simmer, layer, rub in, sprinkle and bake.
Nutrition information per 100g/serving: Energy 678/1808kJ, protein 8.8/23.5g, carbohydrate 10.9/29.0g, carbohydrate of which sugars 2.1/5.5g, fat 9.6/25.5g, saturated fat 5.3/14.0g, dietary fibre 1.1/2.8g, salt 0.5/1.2g, iron 0.9/2.4mg


A more comprehensive nutritional analysis is available here.

To download the recipe video, click here.