Ingredients

1kg potatoes, peeled and cut into chunks

Low calorie cooking spray

1 large onion, roughly chopped

4 celery sticks, roughly chopped

4 large carrots, peeled and diced      

2 garlic cloves, finely chopped

4 large parsnips, peeled and diced

Large bag of spinach, roughly chopped

400ml boiling vegetable stock

150g frozen peas

2 tsp mustard powder

Salt and freshly ground black pepper

1 tbsp finely chopped fresh parsley, to garnish

Method

1.          Preheat the oven to 220°C/200°C Fan/Gas 7.

2.           Cook the potatoes in a saucepan of lightly salted boiling water for 12-15 minutes or until tender.

3.           Meanwhile, spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion, celery, carrots, garlic, parsnips and spinach and stir-fry for 10 minutes, until the vegetables are starting to colour but are still crunchy. Add 350ml of the stock, the peas and the mustard powder and stir well. Season to taste and spoon into a medium-sized pie dish.

4.           Drain the potatoes and return them to the saucepan along with the remaining stock. Mash until smooth then spoon on top of the vegetables, smooth with a fork and bake for 25-30 minutes or until golden.

5.           Scatter over the parsley and serve hot.