A vegetarian shepherd's pie with lentil ragù topped with creamy mashed potato and cheddar.
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| prepPreheat oven to 200°C / 390°F. | ||||||||
| 3 floury potatoes (King Edward or Maris Piper), peeled, chopped | Boil potatoes 15–20 min until nearly cooked | Add peas, cook until tender | Drain, set aside | Mash potatoes & peas roughly | Add warm milk mixture, mash until chunky | Spoon lentil mixture into pie dish, top with champ | Scatter cheese & paprika over top | Bake 200°C / 390°F, 25–30 min until golden |
| small handful frozen peas | ||||||||
| knob of butter | Melt butter, fry spring onions until soft | Add milk, heat through | ||||||
| 2 spring onions, roughly chopped | ||||||||
| 25 ml milk | ||||||||
| 75 g mature cheddar, broken into chunks | ||||||||
| pinch smoked paprika (for topping) | ||||||||
| 1 tbsp olive oil | Fry onion, garlic, carrots & celery 5–10 min | Add tomatoes, Worcestershire, Tabasco, paprika, bay, wine, stock, rosemary & vinegar | Simmer 10 min, season with salt & pepper | Stir in parsley & lentils | ||||
| ½ red onion, roughly chopped | ||||||||
| 1 garlic clove, chopped | ||||||||
| 2 small carrots, finely chopped | ||||||||
| 1 celery stalk, trimmed, finely chopped | ||||||||
| 400 g tin plum tomatoes | ||||||||
| splash Worcestershire sauce (optional) | ||||||||
| few drops Tabasco | ||||||||
| pinch smoked paprika (for sauce) | ||||||||
| 1 fresh bay leaf | ||||||||
| 85 ml red wine | ||||||||
| 100 ml vegetable stock | ||||||||
| 1 sprig fresh rosemary | ||||||||
| splash balsamic vinegar | ||||||||
| small handful fresh flatleaf parsley, roughly chopped | ||||||||
| 400 g tin Puy lentils | ||||||||
| sea salt and freshly ground black pepper | ||||||||
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