Lentil Sheperd's pie with Champ

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • 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

View full nutritional breakdown of Lentil Sheperd's pie with Champ calories by ingredient
Report Inappropriate Recipe

Submitted by:


Adapted classic English dish - a winter warmer with more pulses and vegetables, less meat - still full of taste Adapted classic English dish - a winter warmer with more pulses and vegetables, less meat - still full of taste
Number of Servings: 4


    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


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: 4

Recipe submitted by SparkPeople user ANNETJE.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.