Ingredients

Low-calorie cooking spray

600g floury potatoes, such as Maris Piper or King Edward, cut into cubes

100ml vegetable stock

1 onion, finely chopped

1  carrot, finely diced

2  celery sticks, finely diced

3  garlic cloves, crushed

6 spring onions, sliced

200g frozen peas

200g baby spinach

2 tbsp finely chopped fresh parsley

2 large eggs, lightly beaten

1 tsp mustard powder mixed with 1 tsp water

25g reduced-fat Cheddar, grated

Method

1.           Preheat your oven to 220°C/fan 200°C/gas 7.

2.           Spray a medium-size baking dish with low-calorie cooking spray. Boil the potatoes in a large saucepan for 12-15 minutes, or until tender. Drain, return to the pan and add the stock. Mash until smooth, then set aside.

3.           Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Cook the onion, carrot and celery for 8-10 minutes. Stir in the garlic, spring onions, peas and spinach, and cook for 2-3 minutes, or until the spinach has wilted.

4.           Add the parsley, eggs, mustard mixture, mashed potato and half the cheese. Season lightly and stir to combine. Spoon the mixture into the baking dish, smooth over the top and evenly scatter over the remaining cheese. Bake for 20 minutes, or until bubbling and golden. Divide between 4 plates to serve.