600g potatoes (Desirée or Maris Piper), peeled and roughly chopped
200g carrots, peeled and finely diced
100g frozen peas
one calorie cooking spray
3 large onions, peeled and finely diced
2 tsp dried mixed herbs
200g fat free cottage cheese with onions and chives
salt and freshly ground black pepper
110g reduced fat Cheddar cheese, grated
Cook the potatoes. Meanwhile, cook the carrots and peas in a large saucepan of lightly salted boiling water for 3-4 minutes. Drain and set aside.
Spray a large non-stick frying pan with low calorie cooking spray and place over a medium-high heat. Add the onions and stir-fry until softened.
Preheat the oven to 180°C. Spray a medium-sized pie dish with low calorie cooking spray.
Drain the potatoes and mash until smooth.
In a small bowl, whisk together the eggs, dried herbs and cottage cheese. Add to the potatoes, stir to mix well and season to taste. Add the reserved vegetables and onion mixture to the potatoes and stir well again.
Transfer the mixture to the prepared dish and spread evenly. Sprinkle over the cheese and bake for about 35-45 minutes until golden.