Vegetarian shepherd’s pie with champ topping

Vegetarian shepherd’s pie with champ topping

Category: Main meal | Serves: 4-6 (makes 2 pies; each pie serves 2–3 – serve one pie fresh; freeze the other one)

Prep time: 35-40 minutes | Cooking time: 1 hour 10 minutes

Ingredients

3 tsp olive oil

1 red onion, chopped

3 carrots, sliced

2 sticks celery, finely chopped

200g (7oz) swede, peeled and finely diced

1 tbsp plain flour

150ml (¼ pint) homemade or reduced-salt vegetable stock

150ml (¼ pint) red wine

400g (14oz) can chopped tomatoes in rich natural juice

1 tsp each dried thyme and dried oregano

Freshly ground black pepper, to taste

400g (14oz) can green lentils, drained and rinsed

900g (2lb) floury potatoes, washed (leave peel on) and cut into small chunks

3–4 spring onions, chopped

3–4 tbsp skimmed or semi skimmed milk

 


 

  1. Heat 2 tsp oil in a non-stick saucepan. Add onion, carrots, celery and swede; sauté over a medium heat for 8–10 minutes, until softened.
  2. Stir in flour; cook gently for 1 minute. Stir in stock, red wine, tomatoes, herbs and black pepper. Bring to the boil, stirring; reduce heat, cover and simmer for 20 minutes.
  3. Stir in lentils; simmer, uncovered, for a further 10 minutes, stirring occasionally.
  4. Meanwhile, for champ topping, put potatoes in a separate pan; cover with cold water. Bring to the boil; simmer for 15 minutes, until tender.
  5. In meantime, heat remaining oil in a small, non-stick pan; sauté spring onions gently for 3–5 minutes.
  6. Drain potatoes; return to pan. Mash potatoes; stir in spring onions and milk. Season with black pepper. Cover to keep hot.
  7. Preheat oven to 200°C/180°C fan/gas mark 6. Divide lentil mixture between 2 ovenproof dishes. Top each portion with champ; spread roughly with fork, covering lentil mixture. Place one dish on baking sheet (freeze second pie – see Anne’s tip below).
  8. Bake in oven for 20–25 minutes, until the topping is nicely browned. Serve with cooked peas.

Cook's tips:

  • If you have frozen and defrosted one pie, bake as above but increase cooking time. Freeze for up to 3 months.

Nutritional information

Vegetarian shepherd’s pie with champ topping nutritional information