Beef Crumble
Tender orchard fruits baked beneath a golden, crisp butter and oat crumble, served warm with velvety Madagascan vanilla custard or double cream.
Ingredients
- • 500 g 5% fat minced beef
- • 1 medium onion, (peeled and chopped)
- • 2 garlic cloves, (peeled and crushed)
- • 200 g butternut squash, (peeled, deseeded and cut into 1cm dice)
- • 1/2 medium red pepper, (deseeded and cut into 1cm dice)
- • 1/2 medium green pepper, (deseeded and cut into 1cm dice)
- • 1 medium carrot, (peeled and cut into 1cm dice)
- • 100 g button mushrooms, (halved)
- • 1 medium courgette, (cut into 1cm dice)
- • 400 g tin chopped tomatoes
- • 1 tbsp tomato puree
- • 1 reduced-salt beef stock cube, (crumbled)
- • 1 tbsp Worcestershire sauce or Henderson's relish
- • 2 tsp dried mixed herbs
- • salt and freshly ground black pepper, (to taste)
- • low-calorie cooking spray
- • 100 g plain flour
- • 50 g rolled oats
- • 25 g reduced-fat spread
- • 1/2 tsp garlic granules
- • 40 g reduced-fat mature Cheddar cheese, (finely grated)
- • 2 tbsp curly parsley, (stalks removed and chopped)
- • salt and freshly ground black pepper, (to taste)
Preparation Steps
Place the flour and oats in a medium bowl and mix. Add the reduced-fat spread and rub into the flour and oats to form coarse breadcrumbs.
Add the garlic granules, cheese, parsley and season with salt and freshly ground black pepper. Stir until combined and set aside.
Preheat the oven to 180°C. Spray a large frying pan with low-calorie cooking spray and place over a medium heat.
Add the minced beef and cook for 4-5 minutes until browned on all sides. Add the onion, garlic, butternut squash, peppers and carrot. Stir well and cook for a further 5-10 minutes.
Add the mushrooms, courgette, chopped tomatoes, tomato puree, crumbled beef stock cube, Worcestershire sauce or Henderson's relish, mixed herbs and salt and black pepper. Stir well, cover with a tight-fitting lid and simmer for 15-20 minutes until the butternut squash and carrots are just tender and the mixture is thick. If the mixture has not thickened, remove the lid and continue to simmer for a little longer to reduce.
Place the filling mixture in an 18 x 27cm ovenproof dish and spread out evenly. Place the crumble on top and spread out to cover the filling. Place in the preheated oven for 30-35 minutes or until piping hot throughout and the crumble is golden.
Serve with steamed green vegetables or other accompaniment of your choice.