|Population group||Portion size|
|Primary, 7-10 years||233 g|
|Secondary, 11-18 years||350 g|
A healthy, traditional dish, popular with children.
|Gastronorm||1 x quarter 1/1||1 x half 1/1||1 x 1/1||2 x 1/1|
|onions, chopped||100 g||200 g||400 g||800 g|
|garlic, peeled and crushed||6 g||12 g||24 g||48 g|
|soya mince||225 g||450 g||900 g||1800 g|
|tomatoes, canned||400 g||800 g||1600 g||3200 g|
|peas (frozen)||50 g||100 g||200 g||400 g|
|carrots, chopped||50 g||100 g||200 g||400 g|
|potatoes||400 g||800 g||1600 g||3200 g|
|plant-based margarine||26 g||52 g||104 g||208 g|
|soya milk||54 ml||108 ml||216 ml||432 ml|
|mixed herbs||1 g||2 g||4 g||8 g|
|vegetable stock||190 ml||380 ml||760 ml||1520 ml|
|pepper, black, to taste||0.2 g||0.4 g||0.8 g||1.6 g|
1. Pre-heat oven to 220°C/430°F/gas mark 7.
2. Fry the onions and garlic in a little oil until softened.
3. Add the vegetable stock, soya mince, tomatoes, carrots, peas, herbs and pepper. Simmer for about 20-30 minutes.
4. Peel the potatoes and quarter them. Boil them in a separate pan for about 15 minutes until soft. Mash the potatoes with the margarine and milk.
5. Pour the vegetable/soya mixture into an ovenproof dish, and place the mashed potato on top. Smooth down with a fork, forming a line pattern across the potato.
6. Cook in the oven for about 25 minutes until the top has browned.
High in protein, iron and folate
Serving suggestion: Green salad