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The Leon young chefs competition



CHEF SOPHie

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First dish

First dish

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Latest dish

Shepherds Pie

Ingredients

1 tbsp sunflower oil
1 large onion, chopped
2-3 medium carrots, chopped
500g pack lamb mince
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potato, cut into chunks
85g butter
3 tbsp milk

Why did Sophie make this dish?

Familiy dinner

How to make Shepherds Pie

Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add tomato puree and Worcestershire sauce, then fry for a few mins. Pour over stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
Heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is starting to color.

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