Ingredients

12 oz cold roast lamb
3 oz onions
4 ½ oz plain flour
1 level tablespoon of tomato puree
1 level tablespoon of tomato ketchup
½ pint of stock
2 oz butter
3 oz grated Cheshire Cheese
½ level teaspoon dried mixed herbs
salt and pepper for seasoning

1 Pre-hear oven to Gas Mark 5 (375 F)

2 Mince together the meat and onions. Mix in ½ oz of flour, the puree, tomato ketchup, stock, salt and pepper and turn into a pie dish

3 Rub the butter into the remaining flour until it resembles fine breadcrumbs then stir in the grated cheese, herbs and a little black pepper. Spoon the crumble over the meat.

4 Bake for 45 minutes to 1 hour