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