Nigel Slater's Cow Crumble

This savoury crumble uses a delicious mixture of Diced Casserole, Skirt and Shin (all available on line or or through our butchery) to create a casserole which is then topped with grated potato and parsnip.


6tbsp Olive Oil

2kg Diced beef (mixture of Diced Casserol, Skirt & Shin)

3 Carrots

3 Celery Sticks

3 Onions

3 tbsp plain flour

salt & pepper

2 Bay leaves

8 Sprigs of Thyme

2 Large Potatoes

4 Large Parsnips

125g Butter

2tbsp Black mustard seeds

20cm Piece of shin bone


Preheat the oven to 160C. Heat olive oil in large oven proof dish. Brown the beef in about 4 batches. Deglaze the dish with a little water and pour into the bowl of browned meat. Heat some more olive oil and soften chopped carrot, onion and celery. Return meat to dish and springle with flour. Add enough water or stock to almost cover the meat and then season with salt and pepper and stir. Add thyme and bay leaves and leave to simmer on low heat.

For the crust, grate the raw potatoees and parnips. In another pan melt the butter and add the mustard seeds. Toss the potatoes and parnips in the melted butter and mustard seeds so well coated and then spread over the casserole. Make a small gap in the middle of the crust and poke the shin bone into it so that it stands upright.

Cover in foil and bake for 2 hours, removing the foil after an hour to allow the crust to go crisp.