Derbyshire County Council Posted 01/06/2015

Crispy topped vegetarian pie

Main meal - vegetarianThis recipe has been checked against the School Food Standards and the ingredients are aligned to the Government Buying Standards for Food & Catering Services nutrition criteria (GBSF).  Using the GBSF nutrition criteria to buy ingredients helps to reduce the amount of salt, saturated fat and sugar in children’s diets. 

For vegetarians, a portion of non-dairy protein must be provided on three or more days each week at lunch.

Recipe shared by Derbyshire County Council