Cottage pie with carrot and potato mash

Heat a large non-stick frying pan and add the mince. Fry for 6 mins, stirring occasionally, until browned. Add the garlic, onion and carrots and cook for a further 2 mins. Stir in the flour and cook for 1min.

Add the stock to the pan, stirring, then add the Worcestershire sauce and tomato puree. Season with black pepper. Bring to the boil and simmer for 10-15 mins, removing the lid for the final 5 mins.

Meanwhile, cook the potatoes and carrots in a large pan of lightly salted water for 15 mins or until both are tender. Drain well then mash with the low-fat spread or butter. Season with black pepper. Cover and set to one side.

Spoon the mince into a large shallow dish, then top with the carrot and potato mash, smoothing the surface. Place under a preheated grill for 4-5 mins or until the top is golden brown. Serve hot with steamed vegetables.