Cut the cauliflower into small florets. Peel and cut the carrots into large chunks. Peel the sweet potato and cut into bite sized chunks.
Add the above vegetables to a steamer and cook until they are ¾ cooked.
Peel the potatoes and cut into chunks for mash. Add to a pan of water and put on to boil.
Peel and dice the onion and add to a deep saucepan with some frylight.
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Once the onions have started to brown, add the vegetables to the onions.
Add the tin of tomatoes, chilli and paprika, and mix until all the vegetables are covered in the tomatoes. Leave to cook for 4 minutes.
Drain the potatoes and put the potatoes back into the pan and add the low fat spread and mash the potatoes.
Now transfer the vegetable mixture into the casserole dish, if you have a lot of sauce left, thicken this by adding a little cornflour slurry and then pour over the top of the vegetables in the dish.
Top the dish with the mash potato. Make sure it covers all the vegetables in the dish.
Sprinkle with cheese and put into the oven 10 - 15 minutes, until the cheese has melted and started going golden.
Serve and enjoy.