Tuesday's Tantalising Taste (Beef and Bean Crumble)

Ingredients

500 g  lean minced beef
25 g  butter
1 onion, chopped
2 carrots, coarsely grated
2 celery stalks, finely chopped
150 ml beef stock
150 g can tomato puree

1/2 teaspoon dried oregano

salt and freshly ground black pepper

425 g can baked beans in tomato sauce

crumble topping
75 g  porridge oats
25 g plain flour
1/2 teaspoon dried oregano
50 g cheese, finely grated
40 g butter, melted

Method

Heat the oven to 200C/400F/Gas 6. Melt the butter in a large saucepan, add the onion, carrot and celery and fry gently for 5 minutes until the onion is soft and lightly coloured. Add the minced beef and fry over moderate heat for 3-4 minutes until browned.

Add the stock to the pan with the tomato puree, oregano and salt and pepper to taste, and simmer, uncovered, for 10 minutes, stirring.

Meanwhile, make the crumble topping: mix the oats in a small bowl with the flour, oregano and grated cheese. Add 1/4 teaspoon salt, then season well with black pepper. Stir in the melted butter.

Stir the baked beans into beef mixture and heat through, then transfer the mixture to a 1.75 L/3 pint ovenproof dish. Sprinkle the crumble mixture over the top.

Bake in the oven for 30 minutes, until the topping is golden brown. Serve hot, straight from the dish.

Enjoy
KB and Whitesnake