For the crumble topping

100g butter (or margarine)
175g wholemeal flour
100g cheddar cheese, grated
50g mixed nuts (use more seeds if you don't like nuts), chopped
2 tbsp seeds

For the filling

675g mixed root vegetables (parsnip, swede, turnip, potato, carrot etc)
1 onion (large)
garlic (2x cloves), crushed
50g butter (or margarine)
25g wholemeal flour
225g tinned tomatoes
275ml vegetable stock
150ml milk
3 tbsp fresh parsley, chopped
black pepper (to taste)