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Lentil Shepherd's pie with champ

Name: Lentil Shepherd's pie with champ
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 1kg potatoes, with their skins on, washed; 400g fresh or frozen peas; 100g butter; 2 bunches spring onions, chopped; 1 bunch parsley, chopped; 4 tbsp extra virgin olive oil; 2 red onions, chopped; 4 cloves garlic; 100g carrots or 2 carrots, chopped; 2 celery sticks, chopped; a little fresh thyme; a little fresh rosemary; a 400g tin chopped peeled tomatoes; 1 vegetable stock cube; 1 cup or 250ml water; 2 400g lentil tins; 100g cheddar, grated; 1 tbsp smoked paprika

This is really good and lentils work incredibly well in terms of taste and texture as a alternative to mince type dishes. Upgrade the plain mashed potato to a pea and spring onion champ, an Irish dish made by combining mashed potatoes and chopped spring onions with butter and milk.

Posted by: kim
On: 18/06/2010

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Main Courses
Recipes for kids

You will need

Ingredient	Add
1kg potatoes, with their skins on, washed	Awaiting stock	More products
400g fresh or frozen peas	Awaiting stock	More products
100g butter	Available only in our Edinburgh shops	More products
2 bunches spring onions, chopped	Awaiting stock	More products
1 bunch parsley, chopped	Awaiting stock	More products
4 tbsp extra virgin olive oil		More products
2 red onions, chopped		More products
4 cloves garlic		More products
100g carrots or 2 carrots, chopped		More products
2 celery sticks, chopped
a little fresh thyme		More products
a little fresh rosemary	Awaiting stock	More products
a 400g tin chopped peeled tomatoes		More products
1 vegetable stock cube		More products
1 cup or 250ml water
2 400g lentil tins		More products
100g cheddar, grated	Available only in our Edinburgh shops	More products
1 tbsp smoked paprika		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat the oven to 200C/400F/Gas 6.
For the champ topping, heat a pan of salted water, add the potatoes and bring this gently to the boil, then simmer until the potatoes are nearly cooked through, about 15-20 minutes.
Meanwhile, for the lentil mixture, heat the olive oil in a large frying pan over a medium heat and gently fry the chopped onion, garlic, carrots and celery for 5-10 minutes, until softened.
Add the thyme, rosemary, tomatoes, stock cube and water. Season to taste with salt and freshly ground black pepper.
Bring to the boil then reduce the heat and simmer for about 5 minutes.
Stir the drained lentils into the tomato sauce and simmer gently for up to 30 minutes or until thick.
When the potatoes are almost done, add the peas and cook for a few more minutes until the peas are tender.
Melt the butter in a small saucepan over a low heat, then gently fry the spring onions until they are softened.
Add the milk to this and heat through.
Drain the potatoes and peas and mash roughly.
Add the warm milk mixture and the parsley to the potatoes and peas, and continue to mash until combined but still chunky.
Spoon the lentil mixture into a medium pie dish and top with the pea, spring onion and parsley champ.
Scatter over the grated cheese and smoked paprika.
Place the dish onto a baking sheet and bake the pie for 25-30 minutes, or until golden-brown.
Champion!