Peel, slice and cook the potatoes in boiling water for a potato mash.
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.
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.
Cook and stir for a further 5 minutes, then add the strips of cabbage, stirring until it wilts and turn off the heat.
Mash the potatoes, add a splash of milk, butter and season with salt and pepper.
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.
Serve as is or with extra helpings of steamed vegetables.