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Lentil Shepherd's pie with champ

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:

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

4

Courses etc.

Main Courses
Recipes for kids

You will need

IngredientAdd
1kg potatoes, with their skins on, washed

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400g fresh or frozen peas

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100g butter Available only in our Edinburgh shops More products
2 bunches spring onions, chopped

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1 bunch parsley, chopped

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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 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!

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