Name: Vegetarian shepherds pie with champ topping
Prep time: 37 min
Cook time: 1 h 10 min
Total time: 1 h 47 min
Yield: 4
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 or low salt stock; 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; ; 

Meal type: Main meal

Serves: 4

Preparation time: 37 minutes

Cooking time: 1 hour 10 minutes

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.
Stir in flour; cook gently for 1 minute. Stir in stock, red wine or extra stock, tomatoes, herbs and black pepper. Bring to the boil, stirring; reduce heat, cover and simmer for 20 minutes.
Stir in lentils; simmer, uncovered, for a further 10 minutes, stirring occasionally.
Meanwhile, for champ topping, put potatoes in a separate pan; cover with cold water. Bring to the boil; simmer for 15 minutes, until tender.
In meantime, heat remaining oil in a small, non-stick pan; sauté spring onions gently for 3–5 minutes.
Drain potatoes; return to pan. Mash potatoes; stir in spring onions and milk. Season with black pepper. Cover to keep hot.
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).
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.

Energy 1643kJ 390kcal 20%

Carbs 59.8g -

Fat 5.8g Low 8%

Saturates 1g Low 5%

Sugar 13.9g Low 15%

Salt 0.31g Low 5%

% = an adult's reference intake

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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 or low salt stock

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

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Vegetarian shepherd’s pie with champ topping

Cook's tips:

Nutritional Information

Tried this at home?

Ingredients

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