For the champ topping, heat a pan of water, season with salt and add the potatoes and bring gently to the boil, simmer gently.
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.
Add the tinned tomatoes, Worcestershire sauce, Tabasco, smoked paprika, bay leaves, red wine, vegetable stock and the rosemary.
Add the balsamic vinegar and some roughly chopped parsley and season well with salt and pepper. Bring to the boil.
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.
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
Transfer half the tomato sauce into the browned beef
Add the tin of lentils to the remaining tomato sauce.
Leave both frying pans on the hob while you finish the champ
Now finish off the champ topping. When the potatoes are almost done add the frozen peas and cook for a further minutes.
Chop the spring onions, melt a knob of butter in a small saucepan and then soften the onions in the butter
Once the onions are softened add the milk and heat gently
Drain the potatoes and peas and mash roughly.
Add the milk/butter/spring onion mixture to the potatoes and continue to mash until you have lovely chunky mash
Spoon either some of the lentil or beef mixture into an individual pie dish.
Top each of the side dishes with half of the champ. Crumble over the cheese and smoked paprika
Place your individual shepherds pie on a baking sheet in a preheated oven at 200C for about 25 – 30 minutes
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