This savoury mince and tomato crumble is an old favourite of mine. With a layer of mince covered with sliced tomatoes and topped with a cheesey crumble, it’s easy to make and great for a midweek dinner as you can make it in advance then just bake in the oven before serving.
This healthy mince and tomato crumble is my choice for this month’s Recipe Redux challenge. The theme was First Cooking Recollections. Now, I have to admit that I haven’t always been as keen on cooking as I am now. Rather embarassingly I was struggling to remember any early cooking recollections, only cooking avoidance ones!
My mum was a good cook and I have an older sister and as a child she was the one who liked to help out in the kitchen. With two women already in the kitchen, there wasn’t really room for a third and why would I need to be in the kitchen anyway? I think at the time there were a lot more interesting things to think about than cooking.
When I went away to university I did allow my mum to teach me a a couple of simple meals and for years I ate easy pasta and rice dishes, often involving simple stews and stir fries. These meals were healthy but not especially adventurous. You see, I have always been a healthy eater and did at least pick that up from my mum!
When I was growing up, one of the meals my mum made regularly was her savoury mince and tomato crumble. I remember her making it when I was a child and she still makes it now when I go to visit. My sister has the recipe and I know she makes it for her family too. Until now, I’ve never made it. After all, they are making it for me when I visit, so I can make other things at home, can’t I?
Well, earlier this month I visited my parents for a few days and while I was there, sure enough my mum made her mince and tomato crumble. I had a few ideas in mind for my Recipe Redux challenge but then I started to think maybe it was time for me to start making a few of my mum’s old recipes. This may not be a recipe I remember making with my mum, but I do remember her making it for me.
Here’s her recipe:
I haven’t changed this much from my mum’s recipe. She also uses a mix of plain and wholemeal flour and although the recipe she gave me says to use lard to cook the mince, she also no longer uses lard in cooking. I like to serve lots of vegetables alongside this but if you want you could add more vegetables to the mince too. I added a little finely diced red pepper but didn’t want to change the dish too much.
For another easy minced beef recipe then do check out my Beef and Tomato Bake as well.
- 1 onion, finely diced
- 1/2 red pepper, finely diced
- 2 cloves of garlic, crushed
- 450g lean minced beef
- 2 tbsp plain flour
- 1 tsp paprika
- 1 tsp dried thyme
- Black pepper
- 2 tbsp tomato puree
- 280ml beef stock
- 4-5 tomatoes
- 180g flour (I used half white and half wholemeal)
- 90g butter (Or use an alternative spread)
- 35g grated cheese (I used Red Leicester)
- 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.
The seasonings can be altered. For a spicy version of this dish, add some hot sauce to the mince.