Heat butter in a medium sized saucepan. Add the onion and fry for 10mins over low-medium heat til softened. Add the swede, carrot and celery and fry for 5 min.

Stir in the meat, if using leftover roast lamb or beef, then potatoes. Pour over the stock and season generously, bring to the boil, then turn down heat to a simmer. Cook covered for 1hr 30mins or until vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20mins before end of cooking. Serve with oatcakes, or crusty bread.