Northern Irish Champ with Mushroom Lentils

Ingredients

• 1 lb Yukon Gold potatoes, cubed
• 1/2 cup milk
• 2 tbsp butter
• 4 scallions, thinly sliced
• 10 oz cremini mushrooms, sliced
• 1 can brown lentils, drained and rinsed
• 1 small carrot, finely diced
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• 1 tbsp tomato paste
• 1/2 cup vegetable stock
• 1 tsp Worcestershire sauce or vegetarian alternative
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Cover the potatoes with cold salted water, bring to a boil, and cook for 12 to 15 minutes until they mash easily.
2. While they cook, sauté mushrooms in a dry wide skillet until their moisture evaporates and their edges brown.
3. Add carrot, garlic, thyme, tomato paste, and a little oil; cook for 2 minutes before adding lentils, stock, and Worcestershire sauce.
4. Simmer the lentils for 6 to 8 minutes until thick and glossy, then keep warm over low heat.
5. Drain the potatoes, mash with milk and butter, and fold in three quarters of the scallions; season well.
6. Divide the champ between bowls, spoon the mushroom lentils alongside, scatter with the remaining scallions, and serve hot.

Allergen note: Contains dairy; use unsweetened oat milk and plant butter for a dairy-free version.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.