1

Mist a large flameproof casserole with cooking spray and fry the mince, in batches, over a high heat for 8-10 minutes. Transfer to a bowl with a slotted spoon and set aside. Mist the casserole again, then cook the onions, carrots and celery, stirring occasionally, over a medium heat for 8-10 minutes, covered, until soft. Add the garlic and thyme and cook for 1 minute.

2

Add the flour and cook, stirring constantly, for 2 minutes. Return the lamb to the casserole with the tomato purée, stock and Worcestershire sauce and bring to the boil. Reduce the heat to low, cover, and simmer for 30 minutes. Remove the lid and cook for a further 30-40 minutes until the sauce has thickened.

3

Meanwhile cook the butternut squash in a large pan of boiling water for 20 minutes, until tender. Drain, then season and mash. While the squash is cooking, put the kale in a microwave-safe bowl, cover and microwave on High for 2 minutes until wilted. Stir the kale and horseradish sauce through the mash.

4

Divide the mince mixture between 2 medium baking dishes (about 25cm x 17cm) and spoon over the mash.

5

To serve Preheat the oven to 200°C, fan 180°C, gas mark 6 and bake one of the pies for 25 minutes, or until the filling is bubbling. Serve with 320g steamed green beans. The SmartPoints will remain the same.

6

To freeze Cover the uncooked shepherd’s pie with clingfilm and then kitchen foil, and freeze for up to 3 months. Defrost in the fridge overnight and bake, uncovered, as per ‘to serve’ instructions.