Lamb & Vegetable Crumble

Serves 4

2tbsp oil
450g lean lamb mince
1 celery stick, finely chopped
2 medium onions, finely chopped
2 carrots, peeled and diced
1 large sprig fresh rosemary
2tbsp plain flour
2tbsp tomato puree
3tbsp Worcestershire sauce
425ml good, hot lamb stock
salt and pepper
100g sweetcorn, drained, if canned

Crumble
75ml wholemeal flour
75ml plain flour
75g butter, cubed
100g mature Cheddar cheese, grated
2-3tbsp freshly chopped chives
new potatoes and green veg, to serve

Preheat the oven to 180, gas mark 4.
Heat the oil in a large non stick pan and cook the mince in batches for 5-8 mins under a moderate heat, until it has browned.
Add the celery, onions and carrots.  Cook for 5 mins.  Stir in the rosemary.  Stir in the plan flour, tomato puree, Worcestershire sauce, hot stock and some seasoning.  Bring to the boil and reduce the heat.  Add the sweetcorn.
Spoon into a 1.2 litre ovenproof dish.
Meanwhile, to prepare the crumble topping, place both flours into a large bowl.  Rub in the butter, until the mix resembles fine breadcrumbs.
Stir in the cheese and chives.  Cover the lamb with the crumble topping and bake in the preheated oven for 30 mins until bubbling.
Serve with new potatoes and your choice of green vegetables.