Search

Sophie Dahl's shepherd's pie with champ

(32 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Sophie Dahl's Shepherd's pie with champ recipe from The Delicious Miss Dahl
Sophie Dahl's Shepherd's pie with champ recipe from The Delicious Miss Dahl
  • Serves: 2

  • Prep time:

  • Cooking time:

    (approx)
  • Total time:

    (approx)
  • Skill level: Bit of effort

  • Costs: Mid-price

These tasty little shepherd's pies are from episode two of Sophie Dahl's BBC cookery programme, The Delicious Miss Dahl. They can be made with a meat filling, or choose the veggie option and fill them with puy lentils

Ingredients

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
  • tsp smoked paprika
For the tomato sauce base:

  • 2 red onions, peeled androughly chopped
  • 2 cloves garlic, peeled and crushed
  • 4 small carrots, peeled and chopped into small pieces
  • 2 sticks of celery,chopped into small pieces
  • 2 cans plum tomatoes
  • 1tbsp Worcestershire sauce 
  • 1tsp Tabasco
  • 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 



Champ is a creamy Irish mashed potato dish with chopped spring onions mixed in. Sophie Dahl also uses peas and chunks of cheese in her champ to make it even more delicious.

Method

  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 shepherd's pie on a baking sheet in a preheated oven at 200C for about 25 - 30 minutes.
This recipe is taken from episode one of The Delicious Miss Dahl.

The Delicious Miss Dahl starts on BBC2, Tuesday 23rd March 2010, at 8.30pm, for six episodes.

Your rating

Average rating

  • 4
(32 ratings)

Your comments

sophie

i'm confused as to which recipe to follow as some of these quantities are different to the one on the bbc website. does it matter?

Joy

Tasty and a great winter warmer. I didn't have any red wine, so I just added some red wine vinegar and a little extra stock.

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99