This dish is a great way to use up Sunday roast leftovers, such as leg of lamb with vegetables.

Shred the meat from the leg. Set aside with bone.

Soften onion and garlic in oil.

Add meat and red wine. Let wine bubble off a bit. Pop the bone in too.

Now stock, enough to cover meat and almost the bone. You want enough for gravy too, i.e. a lot.

Let the meat, bone and so on simmer for as long as possible, about 1 1/2 h.

Boil potatoes, carrots and parsnips in same size chunks if not using leftovers. Or mash together your leftover roots.

Fold through the cooked cabbage (or cook then fold through if you are not using leftovers).

Remove bone from the meat mixture then add gravy granules to the mixture to thicken. Drain this mixture to take out most of the gravy (leave some in or else it will be dry). Set gravy aside in a jug to be reheated.

Preheat oven to 180C.

Pop mixture into large pie dish and top with mashed up vegetable roots . Grate cheese over top.

Bake until brown and bubbling, about 30 mins or so.

Serve with peas and gravy.