Champ and Chilli Pie

It can still get cold, so comfort food is still on the menu. This is a variation on a Shepherd’s pie, I started making this a couple of years ago to use up some leftovers.

If you’re one of those organised people who plans meals for the week then you can make the champ and the chilli for separate meals in advance and just assemble before you bake it

There’s a decent amount of vegetables in this chilli but you could also swap it for an entirely vegetarian chilli if you’re not a meat eater

Ingredients

For the champ

1kg Potatoes

250 ml Milk

5-6 Scallions/spring onions (finely chopped)

Salt

For the chilli

400 Grams Minced beef

1 Onion (chopped into 1cm chunks)

100 Grams Mushrooms (chopped chopped into 1cm chunks)

50 Grams Sweetcorn

2 Stalks of celery (chopped into 1 cm chunks)

1 Red Pepper (chopped into 1 cm chunks)

1 Tbsp Tomato puree

1 Tsp Cumin

1 Tsp Chilli flakes (increase this if you like a hotter chilli)

400ml Passata

400 Gram Can of black beans or kidney beans

Coriander (optional, but I usually add a couple of tablespoons of fresh chopped coriander)

75 Grams Grated Cheese (I used mature Cheddar)

Method

  1. Peel the potatoes and chop into equal sized cubes before boiling in salted water until soft and then mash thoroughly
  2. While the potatoes are cooking add the milk and scallions/spring onions into a small pot and simmer over a very gentle heat
  3. Stir the milk and scallions into the mashed potatoes and mix well, check if it needs more salt.
  4. For the chilli, heat a large high sided frying pan and add the mince and allow to brown
  5. Add the tomato puree, spices and sliced vegetables and beans and cook for 5 minutes
  6. Add the passata and simmer for a further 10 – 15 minutes until the vegetables are soft and the chilli has thickened
  7. Transfer the chilli to a large oven proof dish and then top with the champ mix
  8. Spread the champ across the chilli with a fork, so that the top has a rough texture (this will help give a lovely crunch once its baked). Sprinkle with grated cheese
  9. Cook in an oven pre-heated to 200 degrees (Celsius) for 30 minutes

Champ

Buttery champ, the ultimate comfort food.

Northern Ireland has many unique dishes like potato bread, soda farls, fifteens etc. The place has world class scenery and is luscious and green, but that’s mainly because it rains pretty much every day. We have numerous types of rain that range from soft pillowy drizzle, to sideways stingy rain that feels like someone is pinging your face with rubber bands.

Because of our unique weather system, we love carb heavy comfort food. The king of comfort foods is champ. Champ is basically mashed potatoes with milk made smooth and velvety by milk infused with with scallions (spring onions). Traditionally it’s served in a big mound with a well in the middle where you melt a knob of butter. I’ve heard of a few tweaks, like beating a raw egg into the potatoes and most families will make it how their Mum taught them. This is how my Mum made it. I love this just on its own, but champ and sausage is a really popular family dinner. There is basically nothing this doesn’t go with. In a lot of recipes fancy chefs tell people not to use the green part of the scallion. Champ is peasant food, so nothing is wasted. The green part of the onion is what gives the champ the distinctive green flecks.

Allow the milk to infuse with the taste of the scallions.

Ingredients

1Kg Potatoes (pick a floury variety rather than waxy potatoes)

1 Bunch of scallions (spring onions)

250 ml milk

Salt and pepper

Butter

Method

  1. Peel the potatoes and cut into equal sized chunks
  2. Put in a large pot of cold water and salt. Bring to the boil and simmer until the potatoes are soft
  3. Trim the tops and ends of the scallions, cut into 1cm slices and add to a pot along with the milk. Heat on a low heat for 5- 10 minutes (do not allow to boil)
  4. Mash the cooked potatoes. Gradually stir in the milk and scallions until you get a consistency you’re happy with
  5. Check the seasoning and add salt and pepper if it needs it. Spoon a mound of the champ onto a plate and make well in the centre and add a knob of butter which will then melt into a gorgeous pool of golden deliciousness