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Making beef and lentil cottage pie

Cooking and nutrition

Plant-rich and diverse

Making mushroom bean burgers, with flatbreads

In this unit pupils identify ways in which a diet can be healthier and more sustainable. Pupils suggest practical ways in which a range of strategies could be implemented. Through cooking two dishes, pupils apply this learning, giving them tools to adapt recipes in the future.

More sustainable diets

Physical activity and equipment requiring safe use

Use of ingredients which may contain allergens.

Risk assessment required - may contain allergens

Use of equipment that may require supervision for safety, e.g. scissors in KS1, needles, paint, knives, cooking.

What are the main ingredients in a traditional cottage pie?

All leftovers should be used within 24 hours of cooking.

The recipe uses beef and lentils, helping to diversify {{ }} sources.

reducing the temperature slows the reproduction of bacteria

keep raw meat separate from ‘ready to eat’ food

Add the lentils, water, purée and stock.

Drain the potatoes, mash and pipe over the meat.

Put the following beef and lentil cottage pie recipe in the correct order.

Match where the following ingredients should be stored.

Which of these are sources of protein in the diet?

Which of these shows the safest position on the hob?

Vegetables such as potatoes and carrot must always be peeled before being cooked.

{{ }} are microorganisms, some of which can cause food poisoning.

Making beef and lentil cottage pie

Lesson outcome

Content guidance