Making beef and lentil cottage pie
I can use food skills to make a beef and lentil cottage pie.
Making beef and lentil cottage pie
I can use food skills to make a beef and lentil cottage pie.
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Lesson details
Key learning points
- Cottage pie is usually made with beef and topped with potato, and dates to the 18th century. Shepherd's pie uses lamb.
- To diversify protein sources, a mix of meat and beans, pulses and/or legumes can be used. This also increases fibre.
- Bacteria can quickly spread betwee raw meat and hands. Before and after handling raw meat, hands must be washed.
- The food skills used to make cottage pie include measuring, peeling, dicing, mashing, piping, and using the hob/grill.
- There are a number potential sources of food safety/poisoning contamination when storing, preparing and cooking food.
Keywords
Pulses - edible seeds from a plant
Bacteria - single celled microorganisms, which could cause food poisoning
Contamination - the process by which bacteria are transferred from one area to another
Piping - to push food through a bag or tube to produce a line or pattern
Common misconception
Leftovers will still be safe to eat after 3 - 4 days, as they still look good.
Leftovers should be used within 48 hours from when it was made (24 hours for rice dishes). Longer periods of time increase the risk of food poisoning bacteria multiplying.
To help you plan your year 8 cooking and nutrition lesson on: Making beef and lentil cottage pie, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your year 8 cooking and nutrition lesson on: Making beef and lentil cottage pie, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
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The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
Explore more key stage 3 cooking and nutrition lessons from the More sustainable diets unit, dive into the full secondary cooking and nutrition curriculum, or learn more about lesson planning.
Equipment
For ingredients and equipment see the recipe in additional materials.
Content guidance
- Risk assessment required - may contain allergens
- Risk assessment required - equipment
Supervision
Adult supervision required
Licence
Lesson video
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Starter quiz
6 Questions
cupboard
fridge
freezer
Exit quiz
6 Questions
wash hands
serve food piping hot
reducing the temperature slows the reproduction of bacteria
keep raw meat separate from ‘ready to eat’ food