Beef and Cheese Crumble
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
For the filling
- 450 g minced beef
- 400 g canned tomatoes
- 2 chopped tomatoes
- 80 g sliced mushrooms
- 1 sliced carrot
- 80 g green beans (or any other vegetable)
- 2 instant Oxo, cubes (gravy granules)
- salt and pepper
-
For the crumble topping
- 1⁄2 cup unsalted butter
- 2 cups plain flour
- 1 cup grated cheese (to taste, I use a mix of whatever is in the fridge, always strong cheese)
- salt and pepper
- grated cheese, for sprinkling
directions
- Brown the beef.
- Add the tinned tomatoes.
- Add the oxo cubes - crumble them evenly over the top and then mix inches.
- Add the remaining ingredients.
- Hint: At this stage you can also add any other flavourings/herbs/spices/vegetables you like, this is a very flexible recipe!
- At this stage the beef should be quite liquidy. Don't take any out but turn the heat down and let it reduce naturally. Keep an eye on it so it doesn't become too dry. The ideal end product should look fairly dry but easily yield liquid when a spoon is pressed onto the mixture. This can take anything from 10-30 minutes, depending on what is added!
- While the mixture is reducing make the crumble.
- Put all of the crumble topping except for the cheese for sprinkling into a bowl and mix them so they look like chunky breadcrumbs.
- Put the beef mixture into an ovenproof dish.
- Pour the crumble mixture on top of the beef.
- Put in a 180C oven for 20 minutes.
- After the 20 minutes add the grated cheese to the top, put the crumble back in the oven for another 10-15 minutes (until the cheese is melted/brown/crispy according to taste).
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Reviews
-
This was surprisingly tasty! I used a 4 oz can of mushrooms, a grated (not sliced) carrot, and instead of green beans, used part of a can of corn that needed using and a little frozen spinach. Couldn't get the Oxo gravy granules in this country so used part of a sachet of brown gravy mix (about 15g from a 24g pkg). Also added about 4 tsp of taco seasoning. Used sharp cheddar for the cheese. Used a 7x10 pan but probably should have used a 9x13 (but it was too late to switch as I'd already started to put the topping on before realizing I had a lot of topping for that size pan). In the end it worked out but next time I might reduce the flour in the topping just a little as it was pretty crumbly when dishing out to serve. Thanks for the recipe!
Tweaks
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This was surprisingly tasty! I used a 4 oz can of mushrooms, a grated (not sliced) carrot, and instead of green beans, used part of a can of corn that needed using and a little frozen spinach. Couldn't get the Oxo gravy granules in this country so used part of a sachet of brown gravy mix (about 15g from a 24g pkg). Also added about 4 tsp of taco seasoning. Used sharp cheddar for the cheese. Used a 7x10 pan but probably should have used a 9x13 (but it was too late to switch as I'd already started to put the topping on before realizing I had a lot of topping for that size pan). In the end it worked out but next time I might reduce the flour in the topping just a little as it was pretty crumbly when dishing out to serve. Thanks for the recipe!
RECIPE SUBMITTED BY
I am Emma, a part-time photocopy girl and part-time PhD student working on the Flood story in children's books. It is much more exciting than it sounds (well, except for the photocopying bit).
I am English married to a Dutch bloke and we are both obsessed by food and travelling - hoorah! When I first joined Zaar my fave cookbooks were on the opposite ends of the spectrum: 'The Classic 1000 Quick and Easy Recipes' by Carloine Humphries and Gordon Ramsay's 'Just Deserts'. I hardly ever use the first book now because Zaar has replaced it. The second book can be extended to 'anything by Gordon Ramsay'. It is amazing that such a recognised chef can write recipes that always turn out well! What is particularly exciting about them is that when they aren't quite right I always know what I did wrong and can fix it the next time.
When all said and done though, I really am a pudding cook. Main meals are great and I love them but I get much more pleasure from outrageous deserts. They have to be really outrageous though, with 6 eggs, a pint of cream and giant bars of chocolate. None of this delicate mousse type thing. I made a bavorois the other day and when all said and done it was just a posh mousse.
I hope to post more recipes but finding the time is hard. When I review recipes I try to use the following ratings:
5 stars = great, I will make it again perhaps many times
4 stars = good, I will make it again but will probably adapt it
3 stars = ok, I may make it again but will definitely adapt it
2 stars = something went wrong
1 star = if I ever need to use this I won't post a review. I am too much of a scaredy custard
I will always be honest and will try to give constructive feedback as well as say what I did differently. In cases where something went wrong I will try to explain why.
Whatever rating I give though - thank you for posting. RecipeZaar has become my main recipe source (bar the genius that is Gordon Ramsey) and that is because of you.
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