PUPILS at St Benedict’s Primary have some tasty ideas for encouraging their families to eat healthily.

With support from Celtic FC, The Pavilion and other community groups, the east end school kick-started its diet and exercise programme with coaching sessions funded by an Awards for All grant

They introduced a healthy snack policy, with parents and children ditching sweets, crisps and fizzy drinks in favour of healthier options and as a result, reduced litter in the playground.

Depute head Tony Byatt explained: “We ran cooking classes to teach basic skills and our young chefs loved making pizzadillas (a cross between a pizza and a wrap), quiches and healthy fruit smoothies.

“The older pupils cooked potatoes they had grown in our garden and turned them into a potato salad.”

He added: “Not every child loved every dish but they all gave it a go and had fun.”

Now it’s your turn, assisted by the Evening Times Eat Better Feel Better campaign, in partnership with the Scottish Government.

Don’t miss the Evening Times Eat Better Feel Better column every Thursday. As well as providing recipes for healthy, balanced dishes that can be made at home, we’ll be including tips on how to save money and get the kids involved in cooking. Discover more online at eatbetterfeelbetter.co.uk and eveningtimes.co.uk

This week, it’s Shepherdess Pie.

Sheperdess Pie

Ready in 1 hr 10 mins

Serves 4, costs less than £5

Ingredients

1 Pack Vegetarian Mince, Such As Quorn (500g)

1 Tablespoon Vegetable Oil (10g)

1 Leek, Medium Sized (160g)

1 Onion, Medium Sized (150g)

2 Carrots, Medium Sized (160g)

4 Tablespoons Tomato Puree (60g)

1 Tablespoon Plain Flour (20g)

3 Cups Water (500ml)

1 Vegetable Stock Cube, Reduced Salt (7g)

1 Pinch Ground Black Pepper (1g)

5 Potatoes, Large Sized (1kg)

½ Cup Semi Skimmed Milk (75ml)

2 Teaspoons Low Fat Spread (10g)

2 Tablespoons Cheddar Cheese, Reduced Fat (30g)

Method

Preheat the oven to 180oC / 160oC fan oven / 350oF / gas mark 4.

Wash the leek, remove outer layer and slice. Peel and slice the onions. Peel and dice carrots and potatoes.

Heat the oil in a large pan and fry the onions and leeks for 2 minutes. Add the vegetarian mince and cook for 2 minutes then add the carrots and cook for a further 2 minutes. Add the flour and cook for a further 2 minutes.

Dissolve the stock cube in boiling water and add to the pan along with the tomato puree.

Bring to the boil then simmer for 20 minutes until the sauce begins to thicken and the vegetables soften.

In another pan boil the potatoes until they're soft, then drain them, add milk and low fat spread then mash with a fork or masher. Add pepper to taste.

Add the Quorn to an oven proof dish and top with the potato, leaving no gaps. Sprinkle the grated cheese on top.

Cook in oven for 30-40 minutes, serve when the cheese has begun to brown.