Perfect for vegetarian shepherd's (!) this traditional family favourite has a twist - we've replaced the lamb for lentils, creating a hearty and comforting meal that'll be loved by meat-eaters and vegetarians alike.
1. Spray a large saucepan with the Fry Light and cook the carrot, onion and garlic for 2-3 minutes until softened. Add the lentils and the stock, bring to the boil and cook for 10 minutes.
2. Stir in the tomatoes, peas and tabasco sauce and simmer for 2-3 minutes until tender, seasoning to taste. Transfer to an ovenproof dish.
3. Meanwhile cook the potatoes in a large pan of lightly salted boiling water for 10-15 minutes until tender. Drain and mash, season to taste and spread over the lentil mixture.
4. Sprinkle with the cheese (if using) and place under a preheated hot grill for 2-3 minutes until golden brown and bubbling. (Deduct 2 Syns per serving if not using reduced fat Cheddar cheese).