b"Delightful SHEPHERD'S PIESERVES 3-4TWO LESSONSVINGREDIENTS METHOD 250g lean minced lamb,1.Prepare potatoes and vegetables atbeef, Quorn, soya or your workstation. Heat the oven to puy lentils 180C/gas mark 4. 25ml vegetable oil 2.Half fill a saucepan with water and bring1 onion, chopped to boil. Add the potatoes to the boiling100g mushrooms (optional) water and reduce the heat a little. 1 beef stock cube 3.Boil the potatoes for 20 -25 minutesteaspoon mixed until soft and tender. dried herbs 4.Place the onions and beef mince into125 mls water a saucepan with a little oil. Fry for 5F L E R I P SD I E H P E H S U T G L E H D 1 large or 2 small carrots;minutes or until the meat turns brown.chopped or sliced 5.Add the carrots, sliced mushrooms if25g of gravy granulesusing, and sprinkle in the beef stock750g potatoes, peeled cube.Cook for a further 1 minute, and cubed stirring with a wooden spoon 25g butter 6.Add seasoning and herbs. Bring to the75ml of milk boil and simmer on a medium heat for 20-25 minutes.Optional Toppings7.Start your washing up. Wipe down all150g grated cheesework surfaces and table. Fresh parsley to garnish 8.Now make the mash. Drain the potatoes thoroughly, then mash with the butter and milk until there are no lumps andthe consistency is creamy.9.Thicken the mince with the gravy granules and season if required. 10. Spoon the mince into an ovenproof dish, top with the mash and decorate top with a fork. Add a topping of grated cheese.11.Bake either at school or at home at 180C or gas mark 5 for a further 20-25 NUTRITION minutes until golden brown. 12. Garnish with some chopped parsley and Protein serve with seasonal vegetables.CarbohydrateMARKS UP Fat USE A POTATO RICER TO MAKE YOUR CREAMY MASHVitamin A, B, C & DTOTALLY LUMP FREE AND NEATLY PIPE IT ON TO MAKECalcium IT LOOK EVEN TASTIER. GARNISH WITH GRATEDIronCHEESE OR FRESH HERBS.Fibre"