You'll Need

• 450g / 1lb lean lamb mince
• 30ml / 2 tbsp oil
• 1 celery stick, finely chopped
• 2 medium onions, peeled and finely chopped
• 2 carrots, peeled and diced
• 1 large sprig fresh rosemary
• 30ml / 2 tbsp plain flour
• 30ml / 2 tbsp tomato purée
• 45ml / 3 tbsp Worcestershire sauce
• 425ml / ¾ pint good, hot lamb stock
• Salt and freshly milled black pepper
• 100g / 4oz sweet corn

For the crumble

• 75ml / 3oz wholemeal flour
• 75ml / 3oz plain flour
• 75g / 3oz butter, cubed
• 100g / 4oz mature Cheddar cheese, or similar, grated
• 30-45ml / 2-3 tbsp freshly chopped chives

1. Preheat the oven to Gas mark 4-5, 180-190ºC, 350-375ºF.
   
   
2. Heat the oil in a large non- stick pan and cook the mince in batches for 5-8 minutes until brown under a moderate heat.
   
   
3. Add the celery, onions and carrots. Cook for 5 minutes. Stir in the rosemary.
   
   
4. Stir in the plain flour, tomato purée, Worcestershire sauce, stock and seasoning. Bring to the boil and reduce the heat.
   
   
5. Spoon into a 1.2L / 2 pint ovenproof dish or four 300ml / ½ pint individual ovenproof dishes.
   
   
6. Meanwhile, to prepare the crumble, place flours into a large bowl. Rub in the butter, until the mixture resembles fine breadcrumbs. Stir in the cheese and chives.
   
   
7. Bake the crumble for 30 minutes until bubbling.
   
   
8. Serve with new potatoes and green vegetables.