Savoury Beef Crumble

(SERVES 4)

• 2 onions, chopped
• 1 leek, chopped
• 2 carrots, chopped
• 450 g/1 1b/4 cup extra-lean minced (ground) beef
• 75 g/3 oz/ ¾ cup plain (all-purpose) flour
• 600 ml/1 pt/ 2 ½ cups beef stock, made with 2 stock cubes
• 5 ml/1 tsp yeast extract
• Salt and freshly ground black pepper
• 85 g/ 3 ½ oz/1 small packet sage and onion stuffing mix
• 75 g/3 oz/ 1/3 cup low-fat spread
• 50 g/2 oz/ ½ cup low-fat Cheddar cheese, grated

To serve:

• Tomatoes with Courgettes

Put the chopped vegetables in a flameproof casserole (Dutch oven) with the meat. Cook, stirring, until the grains of meat are brown and separate. Pour of any excess fat. Stir in 25 g/1 oz/ ¼ cup of the flour and cook for 2 minutes. Remove from the heat and blend in the stock and yeast extract. Return to the heat, bring to the boil and simmer gently for 10 minutes, stirring occasionally. Season to taste. Meanwhile, empty the stuffing into a bowl. Add the low-fat spread and the remaining flour. Rub in with the fingertips until crumby. Spoon over the meat and top with the cheese. Bake in a preheated oven at 190degree C/375degree F/gas mark 5 for 35 minutes or until the top is golden brown. Serve with Tomatoes with Courgettes.