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The Leon young chefs competition

veGEtable ShEPHERd’S piE

Matthew leon


250g soup mix
1 tbsp oil
1 onion chopped
1 veg stock cube
400g can chopped tomatoes
2 tbsp Worcestershire Sauce
700g potatoes - cut into chunks
150ml skimmed milk
2 tablespoons grated cheese

Why did Matthew make this dish?

For dinner

How to make Vegetable Shepherd’s pie

Soak soup mix in cold water overnight. Drain and rinse

Heat oil in saucepan and fry onion

Add soup mix, stock cube, tomatoes and Worcestershire sauce. Cover and simmer for 30 mins, stirring occasionally. Place in heatproof serving dish

Meanwhile cook the potatoes in boiling water for 10 mins, drain and mas with milk and seasoning

Spoon on top of bean mixture, add a little grated cheese and grill until golden

Matthew's dishes

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