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Lentil shepherd's pie with champ
Ingredients
- Ingredients
- For the champ topping
- 3 floury potatoes, such as King Edward or Maris Piper, peeled, chopped
- small handful frozen peas
- knob of butter
- 2 spring onions, roughly chopped
- 25ml/1fl oz milk
- 75g/3oz mature cheddar, broken into chunks
- pinch smoked paprika
- For the lentil mixture
- 1 tbsp olive oil
- ½ red onion, roughly chopped
- 1 garlic clove, chopped
- 2 small carrots, peeled, chopped into small pieces
- 1 celery stalk, trimmed, chopped into small pieces
- 400g/14oz canned plum tomatoes
- splash Worcestershire sauce (optional)
- few drops Tabasco
- pinch smoked paprika
- 1 fresh bay leaf
- 85ml/3fl oz red wine
- 100ml/3½fl oz vegetable stock
- 1 sprig fresh rosemary
- splash balsamic vinegar
- small handful fresh flatleaf parsley, roughly chopped
- 400g/14oz canned Puy lentils
- sea salt and freshly ground black pepper
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