Shepherd's pie with cheese and oatmeal crumble

750gr-1kg lamb, beef or venison, cut off the bone, trimmed of fat and gristle, and finely minced
50-75 dripping or 5 tbsp oil
2 medium onions, skinned and chopped
4 carrots, peeld and finely diced
2 parsnips, peeled and finely diced
1 rounded tbsp wholemeal flour
600 ml water or leftover gravy
1 tbsp tomato purée
salt and freshly ground black pepper

for the topping

75 gr wholemeal flour
75 gr medium oatmeal or porridge oats
100 gr grated cheddar
1 rounded tsp mustard powder
 Heat the dripping or oil in a casserole and add the onions, carrots and parsnips. Sauté the vegetables for about 10 minutes, stirring from time to time so that they cook evenly. Add the minced meat and cook for another minute or two. Stir in the flour and cook for a further cook for a further couple of minutes. Pour on the water or gravy and stir it in, together with the tomato purée and salt and pepper. Bring to the boil, stirring all the time. cover with a lid and simmer gently for 20 minutes or so.

Mix all the ingredients for the crumble together well, rubbing them with your fingertips. Sprinkle the crumble over the meat filling in the casserole, and cook in a moderate oven (180°C) for 30 o 35 minutes, until the crumble is golden brown

.