Ingredients

· 1kg potatoes, peeled and cut into chunks

· 1 large onion, chopped

· 4 celery sticks, roughly chopped

· 4 large carrots, peeled and diced

· 2 garlic cloves, finely chopped

· 4 large parsnips, peeled and diced

· 1 large bag of spinach

· 500ml vegetable stock

· 150g peas

· 2tsp mustard powder

· 1tbsp fresh parsley, finely-chopped

Method

Preheat the oven to 220°C. Cook potatoes in boiling water for 12-15 minutes, or until they are tender. Meanwhile, over medium heat, stir-fry onion, celery sticks, carrots, garlic, parsnips and spinach for 10 minutes until the vegetables are starting to colour but are still crunchy. Stir in 300ml of the vegetable stock, peas and mustard powder. Season to taste and spoon into a medium-sized pie dish. 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. Scatter over finely chopped fresh parsley and serve.