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Lentil shepherd's pie with champ

Omit Worcestershire sauce to make it vegetarian.
Servings: 2 people


  • 300 g potatoes peeled, chopped
  • 1 small handful frozen peas
  • 1 knob butter
  • 1 onion roughly chopped
  • 25 ml milk
  • 75 g cheddar cheese broken into chunks
  • 1 pinch smoked paprika
  • 1 tbsp olive oil
  • 1 clove garlic chopped
  • 200 g carrots (or swede or parsnip); peeled and chopped
  • 400 g tin of tomatoes
  • 1 splash Worcester sauce
  • few drops Tabasco sauce
  • 1 bay leaf
  • 85 ml red wine
  • 100 ml stock
  • 1 sprig rosemary
  • 1 splash balsamic vinegar
  • 1 small handful parsley chopped
  • 400 g canned puy lentils, drained (or pre-cook 200g dried lentils)


  • Preheat the oven to 200°C / gas 6
  • For the champ topping, heat a pan of salted water, add the potatoes and bring gently to the boil, then simmer until the potatoes are nearly cooked through, about 15-20 minutes
  • When the potatoes for the champ topping are almost done, add the frozen peas and cook for a few more minutes until the peas are tender. Drain and set aside
  • Meanwhile, for the lentil mixture, heat the olive oil in a large frying pan over a medium heat and gently fry ½ of the chopped onion, plus the garlic and swede for 10-15 minutes, until softened
  • Add the tomatoes, Worcestershire sauce, Tabasco sauce, bay leaf, red wine, stock, rosemary, balsamic vinegar and parsley. Season with salt and pepper
  • Bring to the boil then reduce the heat and simmer for 10 minutes until the vegetables are tender and the sauce has reduced
  • Stir the lentils into the sauce
  • Melt the butter in asmall saucepan over a low heat, then gently fry ½ the chopped onions until softened. Add the milk and heat through
  • Mash the potatoes and peas roughly. Add the warm milk mixture to the potatoes and continue to mash until combined but still chunky
  • Spoon the lentil mixture into a medium pie dish and top with the champ
  • Scatter over the cheese and smoked paprika
  • Place the dish onto a baking sheet and bake the pie for 25-30 minutes, or until the potato is golden-brown