Name: Sophie’s Shepherds Pie with Champ
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 2 servings
Cuisine: North American
Ingredients: sea salt; 6 floury potatoes, peeled and chopped; handful of frozen peas; 4 spring onions roughly chopped; knob of butter; 50 mL milk; freshly ground pepper; 150 g cheddar cheese – broken into chunks; ¼ tsp smoked paprika; 2 red onions, peeled & roughly chopped; 2 clove garlic, peeled & crushed; 4 small carrots, peeled & chopped into small pieces; 2 sticks of celery, chopped into small pieces; 2 can plum tomatoes; 1 Tbsp Worcestershire sauce; 1 tsp tabasco; ¼ tsp smoked paprika; 2 bay leaves; 175 mL red wine; 200 mL vegetable stock; couple of springs of rosemary; splash of balsamic vinegar; small handful of flat leaf parsley, roughly chopped; sea salt and freshly ground pepper; 250 g lean beef mince; 1 tin Puy lentils

Prep Time

25 min

Cook Time

1h 15 min

Yields

2 servings

Sophie’s shepherds pie with champ – two ways for you and your loved one.

ingredients

Champ Topping

sea salt

floury potatoes, peeled and chopped

handful of frozen peas

spring onions roughly chopped

knob of butter

mL milk

freshly ground pepper

150

g cheddar cheese – broken into chunks

tsp smoked paprika

Tomato Sauce Base

red onions, peeled & roughly chopped

clove garlic, peeled & crushed

small carrots, peeled & chopped into small pieces

sticks of celery, chopped into small pieces

can plum tomatoes

Tbsp Worcestershire sauce

tsp tabasco

tsp smoked paprika

bay leaves

175

mL red wine

200

mL vegetable stock

couple of springs of rosemary

splash of balsamic vinegar

small handful of flat leaf parsley, roughly chopped

sea salt and freshly ground pepper

Beef Mixture

250

g lean beef mince

Lentil Mixture

tin Puy lentils

Ingredient Substitution Guide

directions

Step 1

For the champ topping, heat a pan of water, season with salt and add the potatoes and bring gently to the boil, simmer gently.

Step 2

For the tomato sauce base, heat a large frying pan and add some olive oil. Add the chopped onion, garlic, carrots and celery and fry gently to soften a little for 5-10 minutes.

Step 3

Add the tinned tomatoes, Worcestershire sauce, Tabasco, smoked paprika, bay leaves, red wine, vegetable stock and the rosemary.

Step 4

Add the balsamic vinegar and some roughly chopped parsley and season well with salt and pepper. Bring to the boil.

Step 5

At this stage the sauce needs to cook for a few minutes on a medium heat until the vegetables are soft and then it is ready to be divided in two.

Step 6

For the beef mince – heat a frying pan, add a pack of lean beef mince and fry off until the mince is a nice brown colour.

Step 7

Transfer half the tomato sauce into the browned beef.

Step 8

Add the tin of lentils to the remaining tomato sauce.

Step 9

Leave both frying pans on the hob while you finish the champ.

Step 10

Now finish off the champ topping. When the potatoes are almost done add the frozen peas and cook for a further minutes.

Step 11

Chop the spring onions, melt a knob of butter in a small saucepan and then soften the onions in the butter.

Step 12

Once the onions are softened add the milk and heat gently.

Step 13

Drain the potatoes and peas and mash roughly.

Step 14

Add the milk/butter/spring onion mixture to the potatoes and continue to mash until you have lovely chunky mash.

Step 15

Spoon either some of the lentil or beef mixture into an individual pie dish.

Step 16

Top each of the side dishes with half of the champ. Crumble over the cheese and smoked paprika.

Step 17

Place your individual shepherds pie on a baking sheet in a preheated oven at 200C for about 25 – 30 minutes.

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Sophie’s Shepherds Pie with Champ