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Heat a drizzle of oil in a non-stick pan.
Add the leek and cabbage and sauté on a low heat for 7 minutes until soft.
Heat the oven to 200C fan.
Microwave the mash to packet instructions.
Add the mash to a mixing bowl with the leek and cabbage, stock, mustard, dried herbs and 100g grated cheese. Season with salt and pepper and give it a good stir until the ingredients are combined.
Place in an ovenproof dish. Smooth down until level and top with grated cheese.
Bake in the oven for 25 minutes or until the cheesy topping is golden brown.