Ingredients

The following ingredients have 4 Servings
  • 1 onion (finely diced)
  • 1/2 red pepper (finely diced)
  • 2 cloves of garlic (crushed)
  • 450 g lean minced beef
  • 2 tbsp plain flour
  • 1 tsp paprika
  • 1 tsp dried thyme
  • Black pepper
  • Salt
  • 2 tbsp tomato puree
  • 280 ml beef stock
  • 5 tomatoes
  • 180 g flour (I used half white and half wholemeal)
  • 90 g butter (Or use an alternative spread)
  • 35 g grated cheese (I used Red Leicester)

Instruction

  • Preheat the oven to 190C
  • Put a little oil in a sauce pan and cook the onion and red pepper gently until softened then add the crushed garlic.
  • Cook for a minute then add the mince. Keep stirring and breaking it up with a spoon until it is slightly browned.
  • Stir in the flour, paprika, thyme, black pepper, salt and tomato puree. Add the stock then bring to the boil and simmer for about 10 minutes.
  • While the mince is cooking, make the crumble topping. Rub the butter into the flour with your fingertips then mix in the cheese. Season with a little salt and black pepper.
  • Lightly oil the sides of a casserole dish. Add the minced beef. Cover with a layer of sliced tomatoes. Top with the crumble mixture.
  • Bake in the oven at 190C for about 30 minutes.