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Roughly chop the swede and potatoes, leaving the skin on.
Put in a saucepan and cover with water. Season with salt and boil for about 20 minutes, or until soft.
Slice the savoy cabbage.
Heat the butter in a large frying pan over medium heat, then add the cabbage and a pinch of salt and pepper. Cook for 4-5 minutes, until just tender.
Drain the swede and potatoes, add the butter (or vegan butter) and milk of choice. Use a potato masher or wooden spoon to mix and mash the potatoes until you have a rustic puree.
Preheat the oven to 220 C/200 fan/gas mark 7. Add the cabbage, half the grated cheese and chopped chives to the mashed mixture. Gently mix together and season to taste with salt and pepper.
Pile the mixture into a baking dish and scatter the rest of the cheese on top.
Bake for 15-20 minutes until bubbling and golden. Serve immediately with crusty bread. Enjoy!