1 egg, beaten

Dry fry the mince with the onion in a large pan with a lid, for 5 to 7 minutes, or until the meat is browned.  Add the carrots and mushrooms and cook for 2 minutes more, then stir in the flour.  Add the stock and wholegrain mustard with horseradish, bring back to the boil, then cover and simmer for 15 to 20 minutes.  Season to taste with salt and freshly ground black pepper.

Preheat the oven to 180*C/350*F/ gas mark 4.   Transfer the mince mixture to an ovenproof dish

Meanwhile for the cobbler, sift the flour into a bowl and season.  Add the butter and rub in until the mixture resembles fine breadcrums.   Stir in the parsley and cheese.   Make a well in the centre, then add the milk and gently bring together to make a soft and pliable dough.  If it is too dry, add a little more milk.

Roll out the dough on a lightly floured surface to 5 mm thick.  (about 1/4 inch).  Cut the dough into 16 rounds using a 5 cm pastry cutter. (2 1/2 inch).  Reroll the trimmings and cut out more rounds until all the dough is used up.   Arrange the circles of dough on top of the mince.  Brush with the beaten egg.

Cook, uncovered, in the oven for 20 to 25 minutes until well risen and golden.  Serve with shredded green cabbage.