450g rump steak, chopped OR 4 gluten-free quaterpounder beefburgers
2 tbsp olive oil
110g butter, softened
2 large peppers, red and green chopped into chunks
400g turnip, peeled
200g celeriac, peeled
200g swede, peeled
400ml red wine
2 tsp dried chives
1 tsp dried sage
100g ground almonds
100g finely chopped mixed nuts
1 tbsp splenda
60g cheddar cheese
ground black pepper
2 tsp ground arrowroot powder
Preheat the oven gas 5/190c / 375f
Add the olive oil and 10g of the butter to a large frying pan over a medium heat.
Add the steak, or if you are using burgers, crumble them into the pan, and fry until browned.
Then add the peppers, a pinch of sea salt and 100ml of the red wine. Leave to simmer on a low heat for around 15 minutes then set aside.
Chop half of each of the turnip, celeriac and swede into very small pieces and put into a large saucepan with a knob of butter, pinch of sea salt, 1 tsp of chives and 1 tsp of sage.
Stir so that the butter and herbs are coating the vegetables, cook for around five minutes until the veggies are sizzling and begining to soften, then add the remaining red wine to the saucepan and bring to the boil, cover and then leave to simmer for 20 minutes.
In a large bowl, chop the softened butter and then add the ground almonds, chopped nuts, 1 tsp chives, 1/2 tsp sea salt and 1 tbsp splenda.
Rub together with your fingers ensuring the butter is well mixed with the other ingredients.
Then grate the cheese and the remaining turnip, celeriac and swede into the bowl and mix together well.
If you want to thicken the liquid that the veggies are in, before you add the beef, add 2 tsp arrowroot powder and mix thoroughly.
Then add the beef to the saucepan and stir well.
Next pour the beef mixture into a large ovenproof dish and then cover with the crumble topping.
Press it down gently and season with ground black pepper.
Bake in the oven for 25 to 30 minutes ensuring the top is crisp and golden.
Serve with toasted and buttered low-carb bread rolls, click on the menu button above for the bread roll recipe.
Store covered in the fridge for up to 2 days or can be frozen.
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This recipe was inspired by the Savory Beef Crumble in the October 2019 edition of Landscape magazine.