In Lancashire, when I were a lad, we had this at school. English cookery may be laughed at throughout the world, but this ranks alongside egg and bacon buttys on fried bread as one of the world's culinary masterpieces. Pupils would queue all lunchtime to have this, even though we knew that Nora, the chief 'cook' used to put her false teeth into anything she cooked for good luck. There is an Indian variation, based on 'qeema with peas' - if you like spicy food this will make your toes curl up.
For the Indian version, which I call "Qeema Cobbler," add 1 teaspoon garam masala and 1 tablespoon curry powder to the meat mixture.
For a different variation, use red wine instead of water to make the sauce.