Peel and chop the potatoes, add to a pan of water and cook until potatoes are soft.
Peel and grate the carrot, set aside for later.
Peel and dice the onion, add it to a large frying pan with a little FryLight. Cook until the onion starts to go translucent.
Slice the pepper and removed the seeds, save for later.
Add the garlic and the beef mince and cook until the mince is browned.
Crumble over the beef stock cube and mix in until it has dissolved.
Add the tomato puree and Worcestershire sauce, mix until combined.
Add the peas, peppers, grated carrot and a little water to make a gravy and turn the heat to low to simmer.
Pre-heat the oven to 200°C / 392°F / Gas Mark 6.
Now that the potatoes are cooked, drain them from the water.
Mash the potatoes or use a potato ricer to get a smooth mash.
Add the low fat spread to the mash and mix until it is combined.
Put the beef mixture into an ovenproof dish, leaving some room at the top.
Add the mashed potato over the mince mixture, put it in the oven for 15 minutes.
Remove from the oven, add the cheese and put back into the oven for 5 minutes.
Serve and enjoy.