Lentil Shepherd's Pie with Champ

A hearty vegetarian pie topped with chunky pea and spring onion mash, baked until golden with mature cheddar cheese.

Vegetarian Healthy Main Course Lentils

Estimated Nutrition

Calories

400

kcal / serving

1600 kcal total

Carbs

47g

per serving

188 g total

Fat

12.5g

per serving

50 g total

Protein

15g

per serving

60 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

splash

Worcestershire Sauce

optional

drop

Tabasco

few drops

splash

Dairy

a knob

broken into chunks

LegumesPulses

400

Canned Puy Lentils

Liquids

Red Wine

100

Vegetable Stock

NutsSeeds

pinch

Smoked Paprika

for topping

clove

Garlic

chopped

pinch

Smoked Paprika

for sauce

piece

Bay Leaf

fresh

sprig

Rosemary

fresh

handful

Flat leaf Parsley

roughly chopped

pinch

Salt

to taste

pinch

Black Pepper

to taste

OilsFats

Olive Oil

Vegetables

piece

Potatoes

floury variety, peeled and chopped

Peas

frozen

stalk

Spring Onions

roughly chopped

0.5

piece

Red Onion

roughly chopped

piece

Carrots

peeled and chopped into small pieces

stalk

Celery

trimmed and chopped into small pieces

400

Canned Plum Tomatoes

Method

Preheat oven to 200°C.

Boil potatoes in salted water for 15 minutes, then add peas and cook until tender.

Sauté onion, garlic, carrots, and celery in olive oil until soft.

Add flavorings and liquids to the vegetables, simmer for 10 minutes until sauce reduces, then stir in lentils.

Fry spring onions in melted butter, then add milk and heat through.

Mash potatoes and peas with the warm milk mixture until chunky.

Transfer lentil mixture to a pie dish, top with mash, then scatter cheese and paprika.

Bake for 25 minutes until the topping is golden-brown.