Beef / Pork

Lentil Sheperd's pie with Champ is for Dinner.

Lentil Sheperd's pie with Champ takes 30 minutes to prepare.

Lentil Sheperd's pie with Champ takes 45 minutes to cook.

Lentil Sheperd's pie with Champ makes 4 servings.

The ingredients for Lentil Sheperd's pie with Champ are:

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
3 slices of bacon (you can leave this out for less calories but really adds to the taste)
1 red onion, roughly chopped
2 garlic cloves, chopped
2 carrots, peeled, chopped into small pieces
2 celery stalks, trimmed, chopped into small pieces
2x 400g/14oz canned plum tomatoes
splash Worcestershire sauce (optional)
Fresh chill peper (or two to taste)
pinch smoked paprika
1 fresh bay leaf
A large glass of red wine
100ml/3?fl oz vegetable stock
1 sprig fresh rosemary
splash balsamic vinegar
small handful fresh flatleaf parsley, roughly chopped
600grams of green lentils
sea salt and freshly ground black pepper

Here is how you make Lentil Sheperd's pie with Champ:

Preheat the oven to 200C/400F/Gas 6. For the champ topping, heat a pan of salted water, add the potatoes and bring 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 bacon cut into little pieces for a few minutes. Then add the chopped onion, garlic, carrots and celery for 5-10 minutes, until softened.Cook the lentils separately for 10min. Add the remaining lentil mixture ingredients except for the lentils and season to taste with salt and freshly ground black pepper. Bring to the boil then reduce the heat and simmer for 4-5 minutes until the vegetables are tender.Stir the lentils into the tomato sauce.When the potatoes for the champ topping are almost done, add the frozen 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 softened. Add the milk and heat through.Drain the potatoes and peas and mash roughly. Add the warm milk mixture to the potatoes and continue to mash until combined but still chunky.Spoon the lentil mixture into a medium pie dish and top with the champ. Scatter over the cheese and smoked paprika.Place the dish onto a baking sheet and bake the pie for 25-30 minutes, or until the potato is golden-brown.Serving Size: Makes 1 large pie Number of Servings: 4Recipe submitted by SparkPeople user ANNETJE.

The nutritional information for Lentil Sheperd's pie with Champ is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 704.1

• Total Fat: 26.0 g
• Cholesterol: 59.3 mg
• Sodium: 1,173.0 mg
• Total Carbs: 85.6 g
• Dietary Fiber: 20.8 g
• Protein: 32.3 g