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Sophie’s shepherds pie with champ – two way


  • For the champ topping

  • sea salt

  • 6 floury potatoes, peeled and chopped

  • handful of frozen peas

  • 4 spring onions roughly chopped

  • knob of butter

  • 50ml milk

  • freshly ground pepper

  • 150g cheddar cheese – broken into chunks

  • ¼ tsp smoked paprika

  • For the tomato sauce base

  • 2 red onions, peeled & roughly chopped

  • 2 cloves garlic, peeled & crushed

  • 4 small carrots, peeled & chopped into small pieces

  • 2 sticks of celery, chopped into small pieces

  • 2 cans plum tomatoes

  • 1 tbsp Worcestershire sauce

  • 1 tsp tabasco

  • ¼ tsp smoked paprika

  • 2 bay leaves

  • 175ml red wine

  • 200ml 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

  • For the beef mixture

  • 250g lean beef mince

  • For the lentil mixture

  • 1 tin puy lentils


  • 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.

  • 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.

  • 3.

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

  • 4.

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

  • 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.

  • 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

  • 7.

    Transfer half the tomato sauce into the browned beef

  • 8.

    Add the tin of lentils to the remaining tomato sauce.

  • 9.

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

  • 10.

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

  • 11.

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

  • 12.

    Once the onions are softened add the milk and heat gently

  • 13.

    Drain the potatoes and peas and mash roughly.

  • 14.

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

  • 15.

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

  • 16.

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

  • 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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Posted by Charlie15Report
In England this is called a potato pie.

A real shepherd's pie is made with Lamb
Posted by DianeReport
Because this is made with beef instead of lamb, shouldn't this recipe be called Cottage Pie?