cottage pie recipe
LEVEL – Upper primary
COTTAGE PIE RECIPE DESCRIPTION In these activities, students learn about a traditional English dish – Cottage Pie. They analyse and discuss ingredients used then explore units of measurement and deconstruct a recipe, analysing the method.
These cross-curriculum activities contribute to the achievement of the following:
Creative and visual arts •
Selects, combines and manipulates images, shapes and forms using a range of skills, techniques and processes.
English •
Interprets and discusses some relationships between ideas, information and events in visual texts for general viewing.
Technical and applied studies •
Interprets and discusses a variety of ingredients, measurement and preparation and cooking methods.
SUGGESTED TIME approximately 10-20 minutes for each activity (this may be customised accordingly)
WHAT YOU NEED • • •
class copies of Student handout (for groups of 3 or 4 students) photos or real examples of ingredients including beef mince, onions, carrots, potato and cheese. paint, brushes, markers, crayons, paper and other art materials
ACTIVITIES The following activities may be completed independently or combined as part of a more comprehensive learning sequence, lesson or educational program. Please refer to your own state or territory syllabus for more explicit guidelines.
Recipe 1. Distribute Student handout and ask the class to read through the list of ingredients and if the class are familiar with each of them, describing each. Display the fresh ingredients if you have them and work with the class to think of dishes that could be made with these. Explain that Cottage Pie is a traditional English dish. Ask if any of the students have eaten Cottage Pie and discuss their experiences. 2. Discuss how different ingredients are measured by a chef. Bring students attention to food items they may be more familiar with, such as a carton of milk (Litre), muesli bar (3050g), packet of sultanas (20g) or 1kg apples, as a way of introducing some ideas about measurement. Brainstorm responses as outlined in the following sample: desert spoon
grams
cup teaspoon
bunch mL units of measurement
litres sprig
kg
3. Explain that ingredients are often measured and described in different ways. Organise students into small groups of 3 or 4. Distribute Student handout, scissors and glue. Discuss any unfamiliar terms such as “to taste”, combine and simmer. Position the ingredients with the correct measurements. Continue with the method, discussing the correct order for the steps then position correctly.
Please Note: Ingredients with correct measurements/amounts appear below. Meat Filling: ½ tablespoon oil, 500g lean beef mince, 1 onion (peeled and finely diced), 3 carrots (finely diced), 2 tablespoons plain flour, 1 teaspoon dried oregano (or mixed herbs),1 tablespoon Worcestershire sauce, 375ml (1 ½ cups) beef stock, 1 tablespoon tomato paste, salt and pepper (to taste). Potato Topping 4 potatoes (peeled and diced), 125ml (½ cup) milk, salt and pepper (to taste), 125g (½ cup) reduced-fat shredded Cheddar cheese.
REFLECT ON a.s.p.i.r.e. VALUES
Many people enjoy cooking. Discuss collecting ingredients and cooking a dish allows you to express yourself. How might cooking for your friends and family help you to express yourself? What sort of food might the Australian Olympic Team prepare and eat in London?
EXPLORE A LITTLE FURTHER • • • • • • •
Draw some of the ingredients used in Cottage Pie and other traditional English dishes and display on the classroom wall. Organise with an adult to help make Cottage Pie at home. Collect photos and illustrations of different ingredients used in cooking. Develop a class survey to find out which food is preferred. Explore more recipes on the Internet and in cookbooks. Imagine you are preparing this recipe for the entire class and estimate the amounts of each ingredient you’ll need. Repeat for the entire school, and then discuss the amounts or various ingredients that a restaurant might order. Discuss how this dish might be made healthier by adding vegetables such as green peas or a vegetarian option without meat.
STUDENT HANDOUT
Ingredients Meat Filling
tablespoon oil
plain flour
lean beef mince
dried oregano (or mixed herbs)
onion (peeled and finely diced)
Worcestershire sauce
carrots (finely diced)
beef stock
tomato paste
salt and pepper
Potato Topping
potatoes (peeled and diced)
milk
salt and pepper
reduced-fat shredded Cheddar cheese
STUDENT HANDOUT Method Meat Filling
1
2
3
Potato Topping
1
2
Assembling and baking the pie
1
2
3
STUDENT HANDOUT Method Place oil into a large frying pan over medium heat. Add beef mince and fry for 2 minutes, breaking up any large chunks.
Add onion and carrot to the beef and mix. Continue to fry for another 5 minutes. Mix in flour and oregano.
In a small bowl, combine beef stock, tomato paste and Worcestershire sauce. Add to the frying pan and combine. Add salt and pepper.
Lower the heat and simmer mixture for 15 minutes. Stir the mixture once every 5 minutes. Continue to cook until almost all of liquid has been absorbed.
Place diced potatoes in a saucepan and cover with water. Place over high heat and boil for 15 minutes (or until potatoes are tender). Drain and return to the saucepan. Mash the potatoes until smooth, and then add milk. Continue to mash until smooth. Add salt and pepper to taste.
Preheat oven to 180 C.
Spoon the beef filling into a large pie dish. Spread potato topping over beef filling. Sprinkle with the grated cheese.
Bake in oven for 35 minutes, or until cheese is golden and browned.
STUDENT HANDOUT
Cottage Pie Ingredients
½ tablespoon
500g
125ml (½ cup)
1
3
(to taste)
2 tablespoons
1 teaspoon
125g (½ cup)
1 tablespoon
375ml (1 ½ cups)
4
1 tablespoon
(to taste)
COTTAGE PIE RECIPE DESCRIPTION In these activities, students learn about a traditional English dish – Cottage Pie. They analyse and discuss ingredients used then explore units of measurement and deconstruct a recipe, analysing the method.
These cross-curriculum activities contribute to the achievement of the following:
Creative and visual arts •
Selects, combines and manipulates images, shapes and forms using a range of skills, techniques and processes.
English •
Interprets and discusses some relationships between ideas, information and events in visual texts for general viewing.
Technical and applied studies •
Interprets and discusses a variety of ingredients, measurement and preparation and cooking methods.
SUGGESTED TIME approximately 10-20 minutes for each activity (this may be customised accordingly)
WHAT YOU NEED • • •
class copies of Student handout (for groups of 3 or 4 students) photos or real examples of ingredients including beef mince, onions, carrots, potato and cheese. paint, brushes, markers, crayons, paper and other art materials
ACTIVITIES The following activities may be completed independently or combined as part of a more comprehensive learning sequence, lesson or educational program. Please refer to your own state or territory syllabus for more explicit guidelines.
Recipe 1. Distribute Student handout and ask the class to read through the list of ingredients and if the class are familiar with each of them, describing each. Display the fresh ingredients if you have them and work with the class to think of dishes that could be made with these. Explain that Cottage Pie is a traditional English dish. Ask if any of the students have eaten Cottage Pie and discuss their experiences. 2. Discuss how different ingredients are measured by a chef. Bring students attention to food items they may be more familiar with, such as a carton of milk (Litre), muesli bar (3050g), packet of sultanas (20g) or 1kg apples, as a way of introducing some ideas about measurement. Brainstorm responses as outlined in the following sample: desert spoon
grams
cup teaspoon
bunch mL units of measurement
litres sprig
kg
3. Explain that ingredients are often measured and described in different ways. Organise students into small groups of 3 or 4. Distribute Student handout, scissors and glue. Discuss any unfamiliar terms such as “to taste”, combine and simmer. Position the ingredients with the correct measurements. Continue with the method, discussing the correct order for the steps then position correctly.
Please Note: Ingredients with correct measurements/amounts appear below. Meat Filling: ½ tablespoon oil, 500g lean beef mince, 1 onion (peeled and finely diced), 3 carrots (finely diced), 2 tablespoons plain flour, 1 teaspoon dried oregano (or mixed herbs),1 tablespoon Worcestershire sauce, 375ml (1 ½ cups) beef stock, 1 tablespoon tomato paste, salt and pepper (to taste). Potato Topping 4 potatoes (peeled and diced), 125ml (½ cup) milk, salt and pepper (to taste), 125g (½ cup) reduced-fat shredded Cheddar cheese.
REFLECT ON a.s.p.i.r.e. VALUES
Many people enjoy cooking. Discuss collecting ingredients and cooking a dish allows you to express yourself. How might cooking for your friends and family help you to express yourself? What sort of food might the Australian Olympic Team prepare and eat in London?
EXPLORE A LITTLE FURTHER • • • • • • •
Draw some of the ingredients used in Cottage Pie and other traditional English dishes and display on the classroom wall. Organise with an adult to help make Cottage Pie at home. Collect photos and illustrations of different ingredients used in cooking. Develop a class survey to find out which food is preferred. Explore more recipes on the Internet and in cookbooks. Imagine you are preparing this recipe for the entire class and estimate the amounts of each ingredient you’ll need. Repeat for the entire school, and then discuss the amounts or various ingredients that a restaurant might order. Discuss how this dish might be made healthier by adding vegetables such as green peas or a vegetarian option without meat.
STUDENT HANDOUT
Ingredients Meat Filling
tablespoon oil
plain flour
lean beef mince
dried oregano (or mixed herbs)
onion (peeled and finely diced)
Worcestershire sauce
carrots (finely diced)
beef stock
tomato paste
salt and pepper
Potato Topping
potatoes (peeled and diced)
milk
salt and pepper
reduced-fat shredded Cheddar cheese
STUDENT HANDOUT Method Meat Filling
1
2
3
Potato Topping
1
2
Assembling and baking the pie
1
2
3
STUDENT HANDOUT Method Place oil into a large frying pan over medium heat. Add beef mince and fry for 2 minutes, breaking up any large chunks.
Add onion and carrot to the beef and mix. Continue to fry for another 5 minutes. Mix in flour and oregano.
In a small bowl, combine beef stock, tomato paste and Worcestershire sauce. Add to the frying pan and combine. Add salt and pepper.
Lower the heat and simmer mixture for 15 minutes. Stir the mixture once every 5 minutes. Continue to cook until almost all of liquid has been absorbed.
Place diced potatoes in a saucepan and cover with water. Place over high heat and boil for 15 minutes (or until potatoes are tender). Drain and return to the saucepan. Mash the potatoes until smooth, and then add milk. Continue to mash until smooth. Add salt and pepper to taste.
Preheat oven to 180 C.
Spoon the beef filling into a large pie dish. Spread potato topping over beef filling. Sprinkle with the grated cheese.
Bake in oven for 35 minutes, or until cheese is golden and browned.
STUDENT HANDOUT
Cottage Pie Ingredients
½ tablespoon
500g
125ml (½ cup)
1
3
(to taste)
2 tablespoons
1 teaspoon
125g (½ cup)
1 tablespoon
375ml (1 ½ cups)
4
1 tablespoon
(to taste)
