Vegetarian Shepherds Pie

Hello!


So I have to cook a meal next week for a bit of a party were having and seen as thought I havn't cooked it in a while I thought I'd have a quick run through and at the same time practice my filming/editing skills and give you good few people who read this something to watch! 


Enjoy cooking, leave a comment if you want anything clarifying! 


Thanks 


Jon




Vlog & Recipe 

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
• 75g/3oz mature cheddar, broken into chunks
• pinch smoked paprika

For the lentil mixture

• 1 tbsp olive oil
• ½ red onion, roughly chopped
• 1 garlic clove, chopped
• 2 small carrots, peeled, chopped into small pieces
• 1 celery stalk, trimmed, chopped into small pieces
• 400g/14oz canned plum tomatoes
• splash Worcestershire sauce (optional)
• few drops Tabasco
• pinch smoked paprika
• 1 fresh bay leaf
  
  
  1 tsp oregano
• 85-90ml/3fl oz-3½fl oz red wine - or just water
• 100ml/3½fl oz vegetable stock - or just water
  
  
  You can add these but the flavours from the various spices/sauces are doing most of the work!
  
  
• 1 sprig fresh rosemary
• splash balsamic vinegar
• small handful fresh flatleaf parsley, roughly chopped
• 400g/14oz canned Puy lentils
• sea salt and freshly ground black pepper

Preparation method

1. 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.
2. Meanwhile, for the lentil mixture, heat the olive oil in a large frying pan over a medium heat and gently fry the chopped onion, garlic, carrots and celery for 5-10 minutes, until softened.
3. 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.
4. Stir the lentils into the tomato sauce.
5. 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.
6. 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.
7. 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.
8. Spoon the lentil mixture into a medium pie dish and top with the champ. Scatter over the cheese and smoked paprika.
9. Place the dish onto a baking sheet and bake the pie for 25-30 minutes, or until the potato is golden-brown or if you want to avoid extra washing up just stack the lentil mixture and mash on the plate. Called it deconstructed and charge an extra tenner!