• 250 grams minced pork
  • 1/2 onion, diced
  • 75 grams savoy cabbage, stem removed, sliced into 1 centimeter strips
  • 45 grams leek (or 2 inches), sliced into 1 centimeter rings
  • 70 grams carrot (or 1 carrot), peeled, sliced into 0.5 centimeters rings
  • 2 tablespoons olive/ rapeseed oil
  • Salt for seasoning
  • 3 tablespoons plain flour
  • 400 milliliters chicken stock or water
  • Salt & pepper to season
  • 400 grams potato, peeled, sliced, boiled for mash
  • Splash of milk
  • 25 grams butter
  • 35 grams parmesan cheese, grated (optional)
  • Salt & pepper to season


  1. Preheat oven to 180c.
  2. Peel, slice and cook the potatoes in boiling water for a potato mash.
  3. Add oil to a separate medium hot saucepan and sweat off the onions for a few minutes, then brown off the minced pork for 5 minutes.
  4. Add carrots and leek stir and cook for 5 minutes. Then add chicken stock or water with 3 tablespoons of plain flour to thicken by stirring the pan to rid all the lumps. Season with salt and pepper.
  5. Cook and stir for a further 5 minutes, then add the strips of cabbage, stirring until it wilts and turn off the heat.
  6. Mash the potatoes, add a splash of milk, butter and season with salt and pepper.
  7. Fill 2 bowls or a small pie dish with the filling and cover with mash potato. Top with parmesan (optional) and bake in a pre-heated oven for about 20 minutes or until golden.
  8. Serve as is or with extra helpings of steamed vegetables.