Serves 3-4

• 1 tbsp olive oil
• 500g Lamb steaks, cubed
• 1 large onion, finely chopped
• 2 large carrots, chopped
• 1 large celery stick, finely chopped
• 2 tbsp chopped rosemary
• 2 tbsp plain flour
• 2 tbsp tomato puree
• 3 tbsp Worcestershire sauce
• ¾ pt rich lamb stock
• 4 oz sweetcorn (frozen or tinned)
• ­­—————
• 6 oz plain flour
• 3 oz butter
• 4 oz mature cheddar, grated
• 3 tbsp fresh chives, chopped

1. Pre heat the oven to 180C.
2. Heat 1 tbsp oil in the pan and fry the lamb over a medium heat for a few minutes until browned. Add the celery, onions and carrots and cook for another 5 minutes
3. Stir in the rosemary and tomato puree and Worcestershire sauce, then, stir in the plain flour.
4. Add the stock and season. Bring to the boil, reduce the heat and simmer for 10-15 minutes, adding water if it becomes too thick.
5. Pour it all into an ovenproof dish.
6. To make the crumble, in a bowl, rub together the flour and butter until it resembles fine breadcrumbs. Stir in the grated cheese and chives and pour over the stew.
7. Bake in the oven for 30 minutes until golden.

This is great with new potatoes and veg, or simply serve it with rolls and butter.

You can substitute beef for the lamb if you wish, but make sure you also used beef stock rather than lamb.